Total Time
40mins
Prep 10 mins
Cook 30 mins

I found this recipe on another website (don't remember which one). They are really easy and very good. Much better than a buttered noodle, although there is a lot of sodium. I use low sodium chicken broth.

Directions

  1. In a large pan, brown the butter.
  2. Add broth and boullion cube, bring to a boil.
  3. Add noodles, bring to a second boil, cover and turn off heat. (leave pot on the same burner).
  4. Let stand 30 minutes, stirring 2 or 3 times.
Most Helpful

This is practically effortless! By using this method, the noodles take on a deep, rich flavor from the chicken broth. I used extra wide egg noodles and the time cooking time was right on for me. You do have to remember to just give it a stir every 7 - 8 minutes or so. Thanx for a new easy side dish!

*Parsley* March 04, 2009

The longer these sat the better they were. I followed the recipe exactly as written and we enjoyed them. I had about half a pan leftover so put them in a ziploc in the fridge, the next day they tasted even better. Easy different way to enjoy egg noodles.

bmcnichol May 28, 2010

Nice noodle side. Very easy and tasty. Followed to a T but my noodles were not done at the end of the time period. There was still liquid at the bottom of the pan so I turned it back on and cooked for another 15 minutes. That did the trick. Thanks for a great easy and tasty recipe! Loved the way the noodles cook with the heat off and minimal effort or attention from the chef. That is a plus especially when you have guests! Thanks JiliBean!

Mama's Kitchen (Hope) August 10, 2007