Buttered Noodles ~ a simple, old fashioned side dish featuring tender egg noodles cooked in a buttery chicken stock sauce topped with toasted Ritz cracker fresh herb crumbs.
If you’re adverse to Butter . . . 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.
My husband’s love of Buttered Noodles started years ago with more trips to Mid-Michigan’s Frankenmuth (a nod to all things Bavarian). I think it was love at first bite.
The flavor is ramped up by boiling the noodles in chicken stock, some chicken boullion and what’s better than some buttery Ritz crackers crushed and blended with fresh herbs on top?
What’s in Buttered Noodles?
- 2 1/2 cups chicken stock
- 1 cup water
- 1 tablespoon Better than Bouillon brand roasted chicken flavor
- 16 ounce package good quality egg noodles
- 2 tablespoons Italian parsley finely chopped
- 12 Ritz crackers
- 1 stick butter divided
How to make Buttered Noodles:
Combine the 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 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 to let the noodles cook completely.
Add 2 tablespoons of butter and stir well then remove the skillet from the heat.
Cracker 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.
What do I serve with these noodles?
I could actually make a meal out of just these noodles, but to add a tasty protein try this Baked Cod with Parmesan and Garlic from my friend Andrea at Cooking with Mamma C or my 20 Minute Honey Balsamic Pork Tenderloin.
Enjoy!
If you tried this Buttered Noodles recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
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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.
Andrea @ Cooking with Mamma C says
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.
Bernie says
I couldn’t have said it any better Andrea! Thanks for taking the time to comment. Enjoy the day 🙂
Christa says
Girrrrll! Just made your noodles, everyone is sucking them up! Thanks for making me look good😏. Let’s go out soon?
Bernie says
Hey Christa – anytime! 😉 Thank YOU for making the noodles and taking time to comment. Definitely up for going out soon!
Tena says
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!
Bernie says
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
Lori says
I live close to Frankenmuth and the butter noodles are the best!! Can’t wait to try these!
Bernie says
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
Mary Lou says
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.
Bernie says
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 🙂