I love these noodles. Well, I mean, who wouldn't? Hot savory noodles cooked in broth and dripping in butter… um, yeah, roger that!
But what I love most about these is how you cook them. Once you boil them for a few minutes, you just put the lid on and walk away. And then you can finish everything else you’re cooking, set the table, fold some laundry, feed the dog and check your email and not have to worry with them. They’re ready when you are.
I also like that the recipe makes a big batch because they refrigerate beautifully. I make these once and then serve them twice. We had these as a side dish Sunday and will have the leftovers again tomorrow night. I've also added shredded chicken to the leftovers and called it supper!
And I like that you can change up the broth to go with whatever else you’re cooking. I usually use chicken broth but have used both vegetable and beef and all three are fantastic.
Hot Buttered Noodles
1 32-oz. carton chicken, vegetable or beef broth
1/2 cup (1 stick) butter
1 teaspoon salt
1/2 teaspoon garlic powder (optional)
12 ounces wide egg noodles (I used Mueller’s Hearty Homestyle in this batch)
In a large pot, bring broth, butter, salt and garlic to a full, rolling boil. Add noodles and boil, uncovered, for 5 minutes; stirring occasionally. Taste for salt and add more if desired.
Turn off heat, cover and let noodles set for 20-25 minutes or until tender and most of the broth has been absorbed. Stir once or twice the first 10 minutes to make sure the noodles don’t stick to the bottom of the pan. Stir again just before serving. Enjoy!