Ingredients
Scale
- 2 cups wide egg noodles
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley (optional)
- Grated Parmesan cheese (optional)
Instructions
- Boil 3-4 quarts of salted water in a large pot.
- Add the wide egg noodles and cook for 8-10 minutes until al dente.
- Drain the noodles and return them to the pot.
- Add butter to the hot noodles and stir until melted.
- Season with salt and pepper, and mix well.
- Serve hot, garnished with chopped parsley and Parmesan cheese if desired.
Notes
Store leftover buttered egg noodles in the refrigerator for 1-2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 25mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
Keywords: wide egg noodles, buttered noodles, quick pasta, comfort food, side dish