190 Reviews

My teenage kids loved it as well as my husband - the best. I increased the amount of water used and only used 1/2 stick of butter total. The sauce was still great. MMMM!!

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HopeK November 25, 2001

Very good, quick and easy to make. If I have fresh parsley on hand next time I think I may add just a touch of them.

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JoAnn February 11, 2002

Very good and quick to make. My family ate the whole bowl. Thanks for the easy recipe.

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Jazze22 January 23, 2002

Wonderful!!!!!!!!!1111

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David Ball August 29, 2001

Good noodles but I think that the directions are lacking a bit. Even as a pretty experienced cook I was ready to prepare these in a tall, burner sized, metal saucepan. Thank goodness I read some reviews first to realize that this needs to be made in a shallow, large bottomed pan such as a non-stick skillet (which is what I ended up using). The taste delivered what I expected but to take it up a notch I snipped fresh parsley and parmesan cheese over the top before serving.

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invictus July 03, 2010

I wont make plain old noodles any other way. I think it's important to let people know that the broth wont cover the noodles and that they need to stir frequently though. I didn't have a problem but some might.Family loved it, gives these a try

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Diane Brooks May 02, 2002

My family loves these noodles and they eat lots of noodles! I found that if I want to make a whole 12 oz. pkg it works great with 3 cups. of liquid. I make them in a big, wide pan so that there is lots of surface area. I used 2 cups of chicken stock, 1 cup water, 3 tsps. chicken granules, and 1/2 stick of butter. Thanks for posting!

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MagsMeals July 01, 2010

This was such a simple and easy recipe to make that I was surprised at how good the noodles tasted. Given that the recipe calls for 1/2 cup butter I was surprised that it wasn't greasy. Instead, they had the hint of chicken broth coupled with a creamy texture - yum is all I can say. My 5 yr old daughter told me that these were "really good noodles and that she might have 2nds." These will definitely be a staple at our dinner table in the future as my little one loves noodles and I make them often. I think I'm going to try to cut back a little on the butter to reduce the fat content a bit but not enough to sacrifice the creamy texture. Thanks for a really good recipe.

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Caryn April 18, 2002

I made the mistake of trying to use shells instead noodles,the result was the dish ran out of broth before the shells were done.But even though they were alittle crunchy(dummy me!)they had good flavor.I will definately make this again using the right ingredients next time.

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Mona February 19, 2002

I can't believe I never rated this, it's been a staple since I first tried it. I use a 16 oz bag of egg noodles, up the water to 3 1/2 cups, keep the butter at 1 stick, and I use 1 T chicken base rather than bullion cubes. After adding the noodles I cover the pot with a lid and reduce the heat to med-low. Everyone gobbles this up. Thanks for a great easy recipe!

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SunFlwrz11 January 12, 2011
Buttered Egg Noodles (Best Ever)