Buttered egg noodles are a timeless, comforting side dish that’s incredibly easy to make. Tender egg noodles are tossed with plenty of butter and brightened with fresh parsley for a simple, satisfying finish. This recipe takes only minutes to prepare and uses basic pantry ingredients.
These noodles pair perfectly with rich mains like beef stroganoff, meatballs, pork chops, or baked salmon. Keep the classic combination of butter and parsley, or customize the dish with garlic, grated Parmesan, lemon, or your favorite herbs. No matter how you serve them, buttered egg noodles are always a crowd-pleaser.
What You’ll Like About These Noodles
Fast and simple. Ready in minutes with pantry staples.
Versatile. Complements everything from meatballs to seafood to roasted vegetables.
Comforting flavor. Warm butter coats the noodles for a classic, homey taste.
Easy to customize. Add herbs, cheese, garlic, or lemon to suit your meal.
Ingredient Notes
- Egg noodles: Medium or wide egg noodles both work well and hold butter nicely.
- Butter: Unsalted butter lets you control the seasoning; add salt to taste.
- Fresh parsley: Adds color and a bright, herbal finish.
- Kosher salt: Salt the pasta water generously for the best flavor.
- Black pepper: Freshly ground pepper balances the richness without overpowering it.
Steps to Make Buttered Egg Noodles With Parsley
- Bring a large pot of water to a boil and add a generous pinch of kosher salt.
- Cook the egg noodles according to the package directions until tender.
- Place the butter in a large serving bowl so it starts to soften while the noodles finish cooking.
- Drain the noodles thoroughly and immediately transfer them to the bowl with the butter.
- Toss the noodles with the butter and chopped parsley until they are evenly coated.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve warm.
Pro Tips
Salt the pasta water generously—about as salty as seawater. Properly seasoned noodles require less adjustment at the end and taste more balanced and flavorful.
Recipe Variations
- Garlic butter noodles. Sauté minced garlic in melted butter before tossing with the noodles for deeper flavor.
- Parmesan noodles. Stir in 1/4 to 1/2 cup grated Parmesan for a savory, creamy finish.
- Lemon-parsley noodles. Add a teaspoon of lemon zest and a squeeze of lemon juice to brighten the dish.
- Herb blend. Swap or combine parsley with dill, chives, or basil for different flavor profiles.
- Creamy noodles. Add a splash of cream or half-and-half for a richer, silkier texture.
Serving Suggestions
- Serve with beef stroganoff, Swedish meatballs, or roast chicken.
- Pair with grilled or baked salmon, shrimp, or other seafood.
- Use as a base for sautéed vegetables or to stretch leftover meats into a full meal.
- Add a side of peas, glazed carrots, or steamed broccoli to round out the plate.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet with an extra pat of butter or a splash of broth, or heat gently in the microwave until warmed through.
Freeze: Freezing is not recommended; egg noodles can become soft and lose texture after thawing.
Buttered Egg Noodles With Parsley
Diana Rattray
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Ingredients
- 1 tbsp kosher salt, plus more as needed
- 12 ounces egg noodles, medium or wide
- 4 tbsp unsalted butter
- 2 tbsp finely chopped fresh parsley
- Freshly ground black pepper, to taste
Instructions
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Fill a large saucepan with water and add 1 tablespoon kosher salt. Add the noodles and cook according to the package directions.
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While the noodles cook, put the butter in a large serving bowl so it softens.
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Drain the noodles well and transfer them immediately to the bowl with the butter. Toss with parsley until the noodles are evenly coated. Taste and season with kosher salt and freshly ground black pepper as needed.
Nutrition
Disclaimer:
Nutritional information is an estimate based on the ingredients list and may vary depending on measurements, brands, and serving sizes.