Buttered Egg Noodles (Best Ever)

From: Peanut Jen

On Jun 6, 2009

I love this dish! I just tried it for the first time and it's dynamite! I did use some of the suggestions though. With a full 16oz bag I used 2 cans of broth (low sodium, 14.5oz each) and 4oz water. 3/4 cup of butter, 1 teaspoon kosher salt. 1 teaspoon fresh black pepper, 1/4 fresh chopped parsley. I stirred often and left it covered until the last 2 minutes. It came out nice and tender with a good sauce.

From: LonghornMama

On Apr 17, 2009

Even adding more water, this just didn't work for me. After stirring the noodles trying to get them cooked, some were a bit shredded. As the dish cooled a bit, it turned into a firm lump of noodles. I don't mind some extra butter here and there, but the amount in this dish wasn't justified in the result. Next time I'll boil the noodles, drain, and add some butter. Thanks for sharing the recipe.

From: Diane Brooks

On May 2, 2002

I wont make plain old noodles any other way. I think it's important to let people know that the broth wont cover the noodles and that they need to stir frequently though. I didn't have a problem but some might.Family loved it, gives these a try

From: Bev

On Oct 3, 2002

These noodles were so easy to prepare and the taste was excellent! The only change I would make is to add 1/2 cup more water to boil the noodles in. I ran out of water before the noodles were tender. Great recipe, David! Thank you!