I think egg noodles have to be another one of those versatile, frugal foods that you can do anything with. Whether you use it as a side dish or as a main meal, you can’t go wrong when serving them! I always like to keep a package on hand because they go well with anything that you are serving and you can add whatever you want to them.
The following recipe is one way that I like to use them.
1 (12 oz) package of medium or wide egg noodles (I use egg-free, wide noodles)
3 Tbsp. unsalted butter, softened
1 small onion, chopped
1/4 cup chopped fresh parsley
Salt and pepper
Bring a large pot of salted water to a boil. Add noodles; bring back to a boil and cook, stirring often, until tender, 5 to 7 minutes.
Melt butter in a small saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Stir in parsley and remove from heat.
Drain noodles, reserving 1/4 cup cooking liquid. Return noodles to pot and stir in butter-onion mixture. Season with salt and pepper. If noodles appear dry, add reserved cooking liquid 1 Tbsp. at a time. Serve hot.
*A great way to use egg noodles is when you have those little bits of leftover meat and veggies in your fridge and you don’t know what to do with them. You can just toss them all together, add some sauce, shredded cheese and/or bread crumbs for a topping and you have an easy, yummy meal.
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