148 Reviews of Buttered Egg Noodles (Best Ever)

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!

From: HopeK

On Nov 25, 2001

My teenage kids loved it as well as my husband - the best. I increased the amount of water used and only used 1/2 stick of butter total. The sauce was still great. MMMM!!

From: JoAnn

On Feb 11, 2002

Very good, quick and easy to make. If I have fresh parsley on hand next time I think I may add just a touch of them.

From: Hey Jude

On Aug 27, 2006

These worked so well for us! Not only do they taste wonderful but I have a tiny kitchen and not having to drain the noodles was a huge help for me. I didn't use Wyler's chicken cubes, I used a teaspoon of Watkin's in some homemade broth and I didn't add as much butter as the recipe called for, only about half. I'll definitely be making noodles this way again....it's so easy and delicious! Thanks David! ****update on 8/27/06**** since my husband's heart 'incident', I've had to change our cooking habits. I made this favorite recipe of ours a bit differently and it worked! I used sodium-free, Herb Ox chicken boullion, Earth Balance 'Buttery Sticks' (which are no cholesterol, non-dairy) and for the noodles, I used 'No Yolks' egg noodles. This was still terrific and I'm so glad we can still enjoy this recipe! Thanks again David Ball

From: winkki

On Nov 1, 2004

Speedy and simple, this is a real keeper for homestyle dinners. I doubled the recipe except for the butter, kept that about 3/4 - 1 stick, and found it to be a good balance; still a bit greasy but good flavor. I kept the pan covered when I wasn't stirring (do stir often!)to try and keep as much moisture in as possible but still needed to add about 1/3 c extra water near the end to get the noodles to our desired consistency (perhaps due to less butter?). With the sodium in the boullion cubes, we definitely didn't need any salt at the table, lol. I think this could be a good basis for one pot dinners...add in frozen peas and cooked chicken, or use beef boullion and add in mushrooms and cooked ground beef, etc. I served this with Super Simple Crockpot Chicken and Gravy #98380 and they work well together. This will definitely go in our menu rotation...thanks! :o)

From: Jazze22

On Jan 23, 2002

Very good and quick to make. My family ate the whole bowl. Thanks for the easy recipe.

From: * Pamela *

On Sep 23, 2004

Great recipe! I did use OXO chciken boullion powder packets instead of Wyler's cubes, but it turned out great anyway. I served this with my easy chicken parmesan Easy Chicken Parmesan and it was delicious and easy! Thanks for posting!

From: snow2000

On Feb 28, 2003

Very, very good. I used a can of chicken broth, a bit more water, 12 oz. of noodles & only 1/2 cup of butter. I will never make regular buttered noodles again. The broth adds much flavor & the butter makes it sooo creamy. YUM!

From: Kim D.

On May 21, 2003

These were really good. I used 1/2 cup unsalted butter and it was still a bit greasy. I'm thinking of decreasing the butter by 1 T next time, to see if that will make a difference. I used 1 1/2 cups water and 2 teaspoons of chicken bouillon granuals. The liquid doesn't cover the noodles, so it's important to stir constantly until the noodles are done. An addition of parsley just before serving might be nice to add a little color.