How To Make Old Fashioned Buttered Noodles

Ingredients

• 12 oz Wide Egg Noodles (about 1/2 pound, dry)
• 1 cube Chicken Bouillon (low‑sodium, dissolved in cooking water)
• 4 tablespoons Unsalted Butter (softened or melted)
• 1 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Gather Ingredients and Equipment

   Measure out the noodles, bouillon, butter, and parsley. Set out the pot, colander, bowl, spoon, and measuring spoons.

   Time: PT2M

2. Bring Water to a Boil

   Fill the large pot with enough water to cover the noodles, bring to a rolling boil over high heat.

   Time: PT5M

3. Add Chicken Bouillon

   Drop the bouillon cube into the boiling water and stir until fully dissolved.

   Time: PT1M

4. Cook the Noodles

   Add the wide egg noodles, stir occasionally, and cook 5–7 minutes until al dente, following package directions.

   Time: PT7M

5. Drain the Noodles

   Pour the noodles into a colander to drain. Return them to the pot or a large bowl.

   Time: PT2M

6. Melt the Butter

   In a small saucepan or microwave, melt the butter until just liquid; do not let it brown.

   Time: PT1M

7. Combine Noodles and Butter

   Pour the melted butter over the hot noodles and toss with a wooden spoon until every strand is evenly coated.

   Time: PT2M

8. Garnish and Serve

   Transfer the buttered noodles to a serving dish, sprinkle chopped parsley on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

8g

Carbohydrates

45g

Fat

10g

Fiber

2g