This post may contain affiliate links. Please read our disclosure policy.
This garlic butter noodles recipe is so easy and the ultimate quick comfort food side dish! You need just 20 minutes and a handful of simple ingredients.
Can’t get enough garlic butter? Try my Garlic Butter Steak Bites or Garlic Butter Shrimp Scampi next!
Why you’ll love it
These buttered noodles are ideal for when you don’t really feel like spending a lot of time or energy cooking. They’re effortless to throw together, and picky eaters won’t have a thing to complain about. I mean, who can resist garlic, parmesan, and butter?
This is actually one of my all-time favorites because it’s always a little magical how the everyday ingredients are transformed and completely elevated. These noodles are really easy to make but feel a little indulgent and special!
What you’ll need
- Egg noodles – they’re the ideal shape for the buttery sauce to stick to
- Butter – I use unsalted butter
- Garlic – for savory flavor
- Parmesan cheese – use a good-quality block of parmesan. It’ll be fresher, have the right texture, and taste so much better.
- Parsley – for a pop of freshness. I like Italian parsley, but the regular curly kind is good too.
- Salt & pepper – be generous with both, especially pepper. The peppery kick complements the butter sauce really well.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Grating a high-quality block of parmesan yourself with a zester is essential for this recipe.
- It’s easiest to mince garlic quickly with a garlic press since you don’t even need to peel the cloves.
- I love this butter dish because it has measurements right on it.
How to make buttered noodles
This is an overview, and full ingredients & instructions are in the recipe card below.
- Boil a pot of water and add in the noodles.
- While they’re cooking, melt the butter in a skillet. Add the garlic and cook it for a minute or two to take the sharp edge off and infuse the butter with its flavor.
- Prior to draining the noodles, add a splash of the starchy water to the skillet. Add the drained noodles to the skillet along with the parmesan cheese and parsley. Toss until the cheese has melted, then season them with salt & pepper as needed.
Substitutions and variations
- You can swap the egg noodles for another pasta even though they’re what’s normally used. Any shape you have on hand is fine if you prefer.
- If using garlic powder instead of fresh garlic, I’d use 1/4-1/2 teaspoon.
- Feel free to throw in any fresh herbs you have from the garden if you have some to use up.
What to serve with buttered noodles
- These go with so many main courses. Basically anywhere you’d use mashed potatoes, they be great too!
- Try them with Pan Seared Pork Chops, this Ground Beef Stroganoff, my Easy Meatloaf, or Chicken Francese.
- If you’re eating them as a meatless main course, try pairing with a side salad dressed up in my homemade Olive Garden Salad Dressing and a slice of crusty bread or Cheesy Garlic Bread for a complete meal.
Leftovers and storage
- Leftovers of hot buttered noodles will keep in the fridge for 3-4 days in a covered container.
- I recommend reheating them in a small saucepan over a low heat until warmed through.
- This recipe won’t freeze well. Pasta never comes out of the freezer quite right when thawed.
Questions about these garlic butter egg noodles, or did you make them? Let me know in the comments below! If you made this or any of my recipes, tag me #saltandlavender on Instagram.
Garlic Butter Noodles
Ingredients
- 8 ounces egg noodles
- 1/4 cup butter (1/2 stick)
- 4 cloves garlic minced
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon fresh parsley chopped
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for the egg noodles and cook them according to package directions.
- When the noodles are about 5 minutes away from being done, melt the butter over medium heat in a skillet.
- Add in the garlic and cook for 1-2 minutes, stirring constantly (you want the garlic to be cooked but watch it doesn't brown too much/burn).
- Add in about 2 tablespoons of the hot pasta water and then drain the noodles and add them to the skillet, along with the parmesan cheese and parsley. Toss until the cheese has melted and the noodles are nicely coated. Season with salt & pepper as needed and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Just made tonight. Very easy and very good. They seemed to be a little extra “greasy” so I may cut back on the butter, just a tad– or add more noodles. I also felt that it could use a little more seasoning, so I added some smoked tomato spice and extra parsley. Great recipe though, thanks so much!
You’re very welcome!
I was intrigued by this recipe so I decided to try it. I chose the 3x guide. It lacks lots of flavor and I’m not sure if it’s correct. Maybe wrong measurements were listed? I still want to try making it again but hope this can be corrected. Thanks!
Hi! Looks correct to me (but be sure to use 3/4 cup of butter – that 1/2 stick is simply a note for the 1x measurement and doesn’t change when the rest of the conversions do automatically). Did you add enough salt? Maybe it’s just not to your tastes since it is meant to be a very simple recipe… not spicy or anything. It’s meant to be more of a simple side dish to go with a protein vs. a main course by itself.
It seems like every time I search for a certain recipe, the Salt & Lavender recipes are always the ones I use (with tasty success!). Your recipes are always so good! Thank you for sharing!
Aww thank you so much, Leslie!! 😀 You are very welcome! Appreciate it!
Absolutely delicious! All I had was shaker Parmesan and dried parsley (used 2 tsp of dried parsley). Will definitely make these noodles again and again!
Excellent!! 😀
My family loves this. I add fresh mushrooms to my sauce and add a little more broth so it’s not so thick with the added mushrooms. I make it with buttered, garlic and Parmesan egg noodles. Delicious!
I’m thrilled to hear that!
I am in LOVE with these noodles I love your guy’s recipe
Thank you so much!! 😀
If I want to double the noodles do I need to double everything else as well ?
That is what I would do, yes.
Natasha: just made this tonight, following the recipe, & it was a hit with my family! The only thing I would change/alter/add is more butter at the end as my noodles absorbed all available liquid in the pan. When I make this recipe again (very soon!) I will test it just before serving so my noodles aren’t dry. Thank you for this recipe!
I’m glad it was a hit, Stephan! Yes, you could definitely make that little tweak.
very easy and quick to make. Flavour is awesome. Made this with a 2lb pork loin smoked on my pit barrel cooker
Love that!!!
Any suggestions as to how to keep the noodles warm and and not sticky while I finish with the entree?
Good question! I’d probably just keep them in the pot with the lid on. They shouldn’t stick together with the butter.