Creamy Buttered Egg Noodles

There is something wonderfully comforting about a simple bowl of buttery egg noodles. Creamy Buttered Egg Noodles take that familiar classic and make it even more indulgent, combining tender egg noodles with rich butter, a silky cream sauce, Parmesan cheese, and a touch of garlic.

This recipe is easy enough for a busy weeknight but satisfying enough to serve alongside roasted chicken, steak, meatballs, or vegetables. The sauce comes together quickly, coating every noodle without making the dish overly heavy.

Why You’ll Love This Recipe

These creamy buttered noodles are made with everyday ingredients and require very little preparation. The egg noodles cook quickly, while the sauce can be prepared in the same amount of time.

The secret is to use a little reserved pasta water. The starchy water helps loosen the sauce and allows the butter, cream, and cheese to blend into a smooth coating that clings beautifully to the noodles.

Ingredients

• 12 ounces wide egg noodles
• 4 tablespoons unsalted butter
• 2 cloves garlic, finely minced
• ¾ cup heavy cream
• ½ cup freshly 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 Italian seasoning
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped chives, optional
• Extra Parmesan cheese, for serving

Step-by-Step Method

1. Cook the Egg Noodles

Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to the package directions until they are tender but still have a slight bite.

Before draining, scoop out about ¼ cup of the cooking water and set it aside.

Drain the noodles well, but do not rinse them. The starch remaining on the noodles helps the creamy sauce adhere to their surface.

2. Melt the Butter

Place a large skillet or saucepan over medium-low heat. Add the butter and allow it to melt slowly.

Once melted, add the minced garlic. Cook for about 30–60 seconds, stirring constantly, just until the garlic becomes fragrant.

Be careful not to brown or burn the garlic, as it can become bitter.

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