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Buttered Noodles

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pastas•american•vegetarian
15 minutes•4 servings•

Ingredients

  • 1 tablespoons kosher salt
  • 12 ounces wide egg noodles
  • 6 tablespoons unsalted butter
  • 1/2 teaspoons ground black pepper
  • 2 tablespoons parsley – finely chopped
  • Parmesan cheese – finely grated (for serving)
Buttered Noodles

Instructions

  1. 1.

    Bring a large pot (about 4 quarts) of water to a boil over high heat and stir in the kosher salt until dissolved.

  2. 2.

    Add the egg noodles and cook until tender but still springy, 6–8 minutes, stirring occasionally; drain well.

  3. 3.

    Return the empty pot to low heat, add the butter, and melt until fully liquid and just foamy, 1–2 minutes.

  4. 4.

    Return the noodles to the pot and toss until evenly coated and glossy, 30–60 seconds.

  5. 5.

    Off heat, season with the black pepper and fold in the parsley.

  6. 6.

    Serve immediately; top with Parmesan if using.

Buttered Noodles are a simple, comforting pasta dish built on tender egg noodles coated in warm, silky butter. The flavor is rich yet gentle, with a creamy sheen from the emulsified butter and a light lift from black pepper and parsley. It’s quick, satisfying, and versatile—equally at home as a stand-alone bowl or as a soothing side to roasts, stews, or braised meats.

In the United States, buttered noodles have long been a pantry-driven staple, especially popular across the Midwest and at family dinner tables where egg noodles are common. The dish likely grew from European butter-and-pasta traditions but settled into an American identity through convenience and accessibility. Over time it became a go-to accompaniment for dishes like beef stroganoff and pot roasts, and a reliable weeknight favorite passed down in many households.