Buttered Noodles – tender egg noodles cooked in a buttery sauce topped with toasted Ritz cracker fresh herb crumbs.
If butter isn’t for you . . . it may be best to move on. These egg noodles are cooked in a creamy buttery sauce that soaks up all that delicious flavor, then sprinkled with a toasted butter-Ritz cracker crumb topping.
Quick, easy and amazingly good making them a great option for weeknights and especially your Easter menu.
If you’ve ever eaten in Frankenmuth, Michigan at either the Bavarian Inn or Zehnders, this copycat recipe will win you over.
Why I love this recipe:
- Quick and easy from simple grocery store ingredients.
- Frankenmuth’s Bavarian Inn (IYKYK) copycat recipe.
- Budget-friendly side dish or add a protein and make it a meal.
Ingredients in Buttered Noodles:
- chicken stock
- Better than Bouillon brand roasted chicken flavor
- good quality egg noodles
- Italian parsley
- Ritz crackers
- butter
How to make Buttered Noodles:
- Combine chicken stock, water, bouillon and half of the stick of butter (4 tablespoons) in a large deep skillet then cover and bring to a boil.
- Add noodles, cover and to bring to a boil.
- Uncover, reduce heat to low and cook 8-10 minutes or until the noodles are tender (stir often). If necessary add a splash more stock until noodles are al dente.
- Add 2 tablespoons of butter, stir then remove from the heat.
Ritz Cracker topping:
- While noodles are cooking, crackers to a zip top bag and smash to a crumb texture.
- Melt remaining 2 tablespoons of butter in a small skillet. Add crackers crumbs lightly toasting until golden golden brown.
- Stir in chopped parsley, sprinkle over finished noodles and serve right away.
Best main dishes with Buttered Noodles:
Air Fryer Herb Roasted Turkey Breast
Apricot Glazed Pork Tenderloin
Air Fryer Parmesan Crusted Chicken
Enjoy!
Did you make this recipe?
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Buttered Noodles
Ingredients
- 2 1/2 cups chicken stock
- 1 cup water
- 2 tablespoons Better Than Bouillon Roasted Chicken Flavor
- 1 stick butter divided
- 16 ounces good quality egg noodles
- 12 Ritz crackers
- 2 tablespoons parsley finely chopped
Instructions
Making the Buttered Noodles
- Combine the chicken stock, water, bouillon and half of the stick of butter in a large deep skillet then cover and bring to a boil.
- Add the noodles then cover to bring to a boil. Uncover, reduce the heat to low and cook stirring frequently 8-10 minutes or until the noodles are tender. Keep the heat low so the liquid doesn’t evaporate too quickly. If necessary add a splash more stock if the noodles aren't tender at this point and continue cooking.
- Add 2 tablespoons of butter to the noodles, stir well then remove from the heat.
Ritz Cracker Crumb Topping
- While the noodles are cooking, add the crackers to a zip top bag and crush to a crumb texture using a rolling pin or other tool.
- In a small skillet, melt the remaining 2 tablespoons of butter to a small skillet. Add the cracker crumbs over medium heat toasting until they're lightly browned then stir in the chopped parsley and sprinkle over the noodles and serve right away.
Is there anything better in life than a bowl of buttery pasta? Yes…a bowl of buttery pasta with buttery crackers on top! I’m in love.
I couldn’t have said it any better Andrea! Thanks for taking the time to comment. Enjoy the day 🙂
Girrrrll! Just made your noodles, everyone is sucking them up! Thanks for making me look good😏. Let’s go out soon?
Hey Christa – anytime! 😉 Thank YOU for making the noodles and taking time to comment. Definitely up for going out soon!
This is exactly what I was looking for! I too grew up near Frankenmuth and moved to Florida 3 years ago. I’m missing the Zehnders buttery noodles, among other things. Tired of potatoes and rice and wanted some good buttery noodles to go with our pork tenderloin and carrots. This should be perfect! Thanks for sharing your method!
Hi Tena – that makes my day – so happy you found a recipe that makes you think of your hometown – especially this time of year. I hope you enjoy the buttered noodles as much as we do. Sounds like a perfect side with pork tenderloin! Thanks so much ~ Bernie
I live close to Frankenmuth and the butter noodles are the best!! Can’t wait to try these!
Hi Lori – I totally agree! Of course you can’t leave Frankenmuth without the completely chicken dinner right?! I hope you enjoy them as much as we do. ~ Bernie
Any suggestions to keep them warm and the topping not soggy? Having an anniversary party for 70 and would like to serve them but not sure how to keep them warm.
Hi Mary Lou – I’m thrilled you want to use this recipe for the anniversary party! I would suggest making the noodles according to the recipe BUT without the Ritz cracker topping and keep them warm in a crockpot/slow cooker on the “KEEP WARM” setting – NOT the LOW setting because they’ll continue to cook on LOW. Give the noodles a stir occasionally and just before you’re ready to serve sprinkle the Ritz cracker topping on top. You can make the Ritz cracker topping ahead of time and set it aside until you’re ready to use it. That way all you need to do is sprinkle it on and eat 🙂
Question please ~ Do you use dry egg noodles or frozen for this recipe?
Hi Rhonda – I have only used dry egg noodles. — Thanks for your question. Enjoy the day — Bernie
Could I out some slices of sardines on top of this?
Hi Joanie – absolutely! Add any protein – fish, shrimp, chicken — and make it a full meal! Thanks for a great question! — Bernie