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Creamy Buttered Egg Noodles

There is something wonderfully comforting about a bowl of warm, buttery egg noodles. Creamy Buttered Egg Noodles are simple enough for a busy weeknight but satisfying enough to serve as a cozy side dish alongside roasted chicken, grilled meat, or vegetables. The noodles are tossed in a silky mixture of butter, cream, Parmesan, and a touch of seasoning, creating a rich sauce that clings beautifully to every strand.

What makes this recipe special is its simplicity. You do not need a long list of ingredients or complicated cooking techniques. With a few pantry staples and the right method, you can turn ordinary egg noodles into a creamy, flavorful dish that tastes homemade and comforting.

Why You’ll Love These Creamy Buttered Egg Noodles

This recipe is ideal when you want something quick and comforting without spending much time in the kitchen.

Easy to prepare: The entire dish comes together in one pot and one pan.
Creamy and buttery: Butter and cream create a smooth, luxurious sauce.
Family-friendly: The mild flavors make it easy to serve to both kids and adults.
Versatile: Serve it as a side dish or add chicken, mushrooms, peas, or vegetables to make it more substantial.
Ready quickly: From boiling the noodles to serving, you can have dinner on the table in about 20 minutes.

Ingredients

For about 4 servings, you will need:

12 ounces wide egg noodles
4 tablespoons unsalted butter
2 cloves garlic, finely minced
½ cup heavy cream
½ cup finely grated Parmesan cheese
¼ cup reserved pasta water, plus more if needed
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
½ teaspoon dried parsley
1 tablespoon fresh chopped parsley, for garnish
Optional: a small pinch of red pepper flakes for gentle heat

Choosing the Right Noodles

Wide egg noodles work particularly well because their soft, slightly chewy texture gives the creamy sauce plenty of surface area to cling to. However, you can also use medium egg noodles or another short pasta if that is what you have available.

For the best texture, avoid overcooking the noodles. You want them tender but still slightly firm so they hold their shape when tossed with the sauce.

Step-by-Step Method

1. Bring the Water to a Boil

Fill a large pot with water and bring it to a rolling boil over high heat. Once the water is boiling, add a generous amount of salt.

The salted water seasons the noodles from the inside as they cook, so do not skip this step.

2. Cook the Egg Noodles

Add the egg noodles to the boiling water and stir gently during the first minute to prevent them from sticking together.

Cook according to the package directions, checking them a minute or two before the suggested cooking time. The noodles should be tender but still have a little bite.

Before draining, carefully reserve about ¼ cup of the cooking water.

Drain the noodles well, but do not rinse them. The natural starch left on the noodles will help the creamy sauce adhere to them.

3. Melt the Butter

While the noodles are cooking, place a large skillet or sauté pan over medium-low heat.

Add the butter and let it melt slowly. You want the butter completely melted but not browned.

For a more pronounced buttery flavor, you can allow a small portion of the butter to become lightly golden, but watch it carefully because butter can burn quickly.