Description

This old-fashioned cafeteria noodles recipe brings back the cozy flavors of childhood lunches. Tender egg noodles simmer in buttery chicken broth, creating a creamy, nostalgic dish that’s as comforting as it is simple.

Ingredients

Scale

12 oz wide egg noodles
4 cups chicken broth (low sodium)
3 tablespoons butter
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Optional: 1/4 cup milk or half-and-half
Optional: chopped parsley for garnish

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Instructions

In a large pot, bring the chicken broth to a gentle simmer over medium heat.
Add egg noodles and cook uncovered for 8–10 minutes, stirring occasionally until tender.
Reduce heat to low and stir in butter until completely melted.
Season with salt and black pepper. Simmer for 2–3 minutes to absorb flavor.
For a creamy version, stir in milk or half-and-half just before serving.
Garnish with parsley and serve warm.

Notes

For an extra-rich version, add a tablespoon of cream cheese or a splash of heavy cream before serving. To make it vegetarian, use vegetable broth instead of chicken broth. Leftovers reheat beautifully — just add a bit of broth to loosen the noodles.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish, Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 1g
Sodium: 380mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 8g
Cholesterol: 80mg