Best Buttered Noodles Recipes

BUTTERED EGG NOODLES

Steps:

• Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

AMISH BUTTERED EGG NOODLES

Steps:

• Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

BUTTERED NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot.
• Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined.

FRIED BUTTERED NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.

BUTTERED NOODLES

Steps:

• Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

HOT BUTTERED GARLIC NOODLES

Steps:

• Heat Olive oil in medium skillet over medium heat.
• Add garlic, cook 2-3 minutes.
• Add 1/2 stick of butter, melt completely.
• Add noodles and toss with salt and pepper to taste.
• (You may want to add more butter according to your preferences!

BEEF STROGANOFF OVER BUTTERED NOODLES

Steps:

• Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
• In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
• When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
• Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

BUTTERED NOODLES WITH EGGS AND PARMESAN CHEESE

Steps:

• Cook noodles in a large pot of lightly salted water until al dente.
• While the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
• When the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
• Quickly drain the pasta and add it to the skillet.
• Toss briefly to coat it with the butter.
• Add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
• Do not cook the eggs too long or they will scramble and ruin the dish.
• Serve immediately.

ANNA'S AMAZING EASY PLEASY MEATBALLS OVER BUTTERED NOODLES

Steps:

• In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.

SUPER BUTTERED NOODLES

Steps:

• In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.

SWEDISH MEATBALLS IN SOUR CREAM SAUCE OVER BUTTERED EGG NOODLES

Steps:

• WHISK 1 large egg in a large mixing bowl (or standing mixer bowl) with 3 tablespoons sour cream, 2 teaspoons flour and 1 teaspoon baking powder; ADD the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder, 2 teaspoons minced onion flakes, 1 teaspoon baking powder, 1 1/2 teaspoons dried parsley flakes, 1 teaspoon lemon pepper, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground pepper and 1/4 teaspoon sea salt; PLACE 1 lb. of ground beef or pork or veal or turkey (or a combination of any) into bowl with mixture; ADD 1/3 cup unseasoned breadcrumbs; MIX well using hands, or using a large fork.
• ADD 1/4 cup flour DREDGE to a large mixing bowl and place into working area; ROLL meat mixture with hands into 1-inch balls; GENTLY place formed meatballs into the flour DREDGE; REPEAT with remaining meatballs; SWIRL meatballs in bowl of flour until coated.
• MELT a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in; GENTLY place dredged meatballs into buttered skillet, reserving dredge bowl and setting aside; BROWN meatballs, scraping and turning gently with a spatula.
• POUR one (14.5 ounce) can beef broth over browned meatballs; BRING to a gentle boil; COVER to steam meatballs for 5 minutes; WIPE the previous dredge bowl clean; PLACE a large fine mesh strainer over bowl; CAREFULLY pour broth and meatballs into strainer; STIR in the remaining can broth; RESERVE broth mixture until needed.
• WIPE browning skillet and place over medium-low heat; MELT 1/3 cup butter; ADD 4 ounces thinly sliced mushrooms if using and saute until golden; SPRINKLE in 1/3 cup flour; COOK mixture, stirring, just until bubbly and light golden.
• ADD the seasonings for the SAUCE into reserved broth mixture in bowl: 1/2 tablespoon lemon juice, 1/2 tablespoon of the fresh minced parsley, 1/2 tablespoon Worcestershire sauce, 1 teaspoon onion flakes (or 3/4 teaspoon onion powder), 1/2 teaspoon sugar, 1 1/4 teaspoons paprika, 1/2 teaspoon dill weed, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground black or white pepper, and 1/8 teaspoon ground allspice,.
• WHISK seasoned broth into roux skillet until smooth; BRING to a boil while whisking constantly, until fully thickened; REDUCE heat to low to keep warm.
• COOK 8-12 ounces wide egg noodles according to package directions; DRAIN; RETURN cooked noodles to same pot over low heat; ADD 1 - 2 tablespoons salted butter, 1 1/2 tablespoons water (to refresh noodle consistency) and the remaining minced fresh parsley; TOSS noodles gently until butter melts; COVER and keep warm on lowest heat, re-moistening with water if needed.
• WHISK in 1 cup sour cream into warm sauce mixture (NOTE: DO NOT RAISE HEAT ABOVE MEDIUM LOW, OR SOUR CREAM WILL CURDLE); SEASON the sauce to taste if desired; ADD meatballs and heat gently uncovered, stirring occasionally; COVER and reduce heat to lowest setting (sauce will thin to proper consistency from heat condensation); STIR just before serving.
• ARRANGE warm buttered egg noodles on serving plates; LADLE warm meatballs and sauce over noodles; GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig; SERVE and enjoy!

BOEUF à LA NIçOISE: BRAISED BEEF STEW WITH RED WINE, TOMATO, OLIVES, AND BUTTERED NOODLES

Steps:

• Toss the beef in a large bowl with the cracked black pepper, 1 tablespoon thyme, the garlic, and the orange zest. Cover and refrigerate overnight.
• Take the meat out of the refrigerator 45 minutes before cooking. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt. Reserve the garlic and orange zest.
• Preheat the oven to 325°F.
• Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking. Place the meat in the pan, being careful not to crowd it. (You will need to do this in batches.) Sear the meat until well browned on all sides. (This step is very important and should not be rushed; it will probably take 15 to 20 minutes.) As the batches of meat are browned, remove them to a baking sheet.
• Turn the heat down to medium and add the onion, fennel, and carrot. Stir with a wooden spoon, scraping up all the crusty bits left in the pan. Add the thyme sprigs, bay leaf, and the reserved garlic and orange zest. Cook 6 to 8 minutes, until the vegetables are caramelized.
• Add the crushed tomatoes and cook 2 minutes, stirring constantly to coat the vegetables. Add the balsamic vinegar and reduce to a glaze. Pour in the red wine and reduce it by half (about 5 minutes). Add the beef stock and bring to a boil.
• Add the meat to the pot. Cover the pan with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 3 hours.
• While the meat is in the oven, cut the whole tomatoes in half lengthwise. Pour 2 tablespoons olive oil into a baking dish in which the tomatoes will fit snugly. Place the tomatoes in the dish, cut side up, and season with 1/4 teaspoon salt, pepper, and the remaining 1/2 teaspoon thyme. Roast the tomatoes in the same oven for 1 1/2 hours, until they are shriveled and slightly caramelized on top.
• To check the meat for doneness, carefully remove the lid and foil, being aware of the hot steam. Spoon a piece of meat out of the pan and press it with your thumb or a spoon. If it's done, it will yield easily and almost fall apart. If it's not super-tender, cover again and return the pot to the oven. When in doubt, taste it!
• Take the pan out of the oven and uncover completely. Using a ladle, skim off the fat that rises to the top.
• Turn the oven up to 400°F.
• Bring a large pot of heavily salted water to a boil.
• Ladle half the braising juices into a large sauté pan and add the olives. Return the meat to the oven for 15 minutes to caramelize.
• When the water boils, cook the pasta to al dente and drain. Transfer the noodles to the pan with the braising juices and olives. Over medium-low heat, toss the noodles in the juices to coat well and bring to a low simmer. Stir in the butter, and season to taste with salt and pepper. Quickly add the spinach and a cup chopped parsley, and toss for just 1 minute, until the spinach begins to wilt.
• Transfer the pasta to a large warm platter. Spoon the meat and its juices over the noodles. Tuck the roasted tomatoes in and around the noodles and meat. Sprinkle the remaining 2 tablespoons chopped parsley over the top.

HOT GERMAN BUTTERED NOODLES

Steps:

• Add 1 ½ bullion cubes to ½ gallon water in a medium pot, bring to a boil. Add noodles and set timer for 1 min longer than the longest time listed on the package, stir a couple of times while cooking.
• While noodles are boiling add 1/2 cup water, 1/2 chicken bullion cube and butter to glass measuring cup. Microwave for 45 seconds on high, Stir. If the butter is not melted all the way microwave again for 30 seconds and mix well until bullion is dissolved.
• When noodles are done drain water from pot but do not rinse, add butter mixture and parsley. Mix well until most liquid is absorbed, about a minute.
• Serve immediately with crushed Ritz crackers on top.

BROWNED BUTTERED EGG NOODLES

Steps:

• Boil water for noodles, cook noodles according to directions on package.
• While noodles are draining, melt butter in a small frying pan.
• Keep stirring until butter starts to foam and brown (watch carefully, don't burn).
• Add noodles to a casserole dish, pour browned butter over noodles; mix to coat.
• Serve; salt and pepper to taste.

BUTTERED POPPY SEED NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large heavy skillet, saute onion in butter until onion begins to brown. Drain noodles; add to skillet. Cook and stir until noodles begin to brown. , Add the green onions, poppy seeds, salt and pepper; cook and stir 1 minute longer. Sprinkle with parsley.

HERB BUTTERED NOODLES

Steps:

• Cook the noodles according to package directions in a large pot of salted boiling water.
• Meanwhile, blend the herbs with the butter and salt and pepper, to taste in a large bowl. Drain the cooked noodles and immediately add them to the bowl with the herbs and butter. Toss and serve.

BUTTERED EGG NOODLES

Steps:

• 1. Cook your noodles according to package. You'll want them al dente...once cooked drain off water. Do not rinse, add your melted butter and toss. Add your powdered garlic and fresh cracked pepper. Add garnish and then place in dish you are serving in. To keep hot stick them in the oven on a low temp till ready to place on table. (I served them with Thanksgiving dinner last year.)

BEEF STROGANOFF WITH BUTTERED NOODLES

Steps:

• Preheat oven to 300 degrees F.
• Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
• Set short ribs out on a roasting tray and cover with herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart.
• Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper
• Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
• To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley and green onions.

BUTTERED EGG NOODLES WITH PARSLEY

Steps:

• Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
• Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
• Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.

EASY PEASY MEATBALLS OVER BUTTERED NOODLES

Steps:

• In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream.
• Stir in the meatballs.
• Cook on high heat for 3-4 hours.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter.
• Serve meatballs and sauce over the cooked pasta.