Buttered Egg Noodles
Sometimes the simplest things are the best. Pasta tossed with butter and a little seasoning. Serve it as a side or add protein to make it a meal.
Time
12 min
Difficulty
Easy
Serves
3–4
Ingredients 3 items
- 1 lb pasta (egg noodles are classic, any shape works)
- 3 tablespoons butter
- 1 can (15 oz) peas or corn, drained
- Optional: Salt and pepper, Garlic powder, Parmesan cheese if available, Canned chicken stirred in for protein, Cream of mushroom soup stirred in for a creamy version
Equipment
- Large pot
- Colander or strainer
- Stirring spoon
Allergens: Contains Dairy (butter), Gluten (pasta), Eggs (egg noodles).
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain.
- Return the pasta to the pot over low heat. Add the butter and stir until it melts and coats the noodles.
- Stir in the drained peas or corn.
- Season with salt, pepper, and garlic powder if you have them. Serve warm.
notes & tips
- Add cream of mushroom soup for an easy stroganoff-style dish. Stir in one can (undiluted) with the butter.
- Protein additions: Canned chicken, tuna, ground beef, or a fried egg on top.
- Kids love this. It's mild, familiar, and easy to eat.
- Leftover noodles: Reheat with a splash of water and a little extra butter.
- Dairy-free? Use vegetable oil instead of butter. Add a pinch of salt.