These rich, tender egg noodles are cooked to perfection in a savory broth and tossed in a generous amount of melted butter, garlic, and herbs. It is an ultimate comfort food side dish that pairs wonderfully with almost any main course.
Ingredients
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12 oz (about 5-6 cups) wide egg noodles
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1/2 cup (1 stick) unsalted butter, sliced into small cubes
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3 cups low-sodium chicken or vegetable broth
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1/2 cup heavy cream (optional, for extra richness)
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2 cloves garlic, minced
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and freshly cracked black pepper to taste
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Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
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Combine Ingredients: Add the wide egg noodles directly into the slow cooker. Pour in the chicken broth and heavy cream.
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Add Flavor: Scatter the butter cubes, minced garlic, garlic powder, onion powder, salt, and pepper evenly across the top of the noodles.
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Cook: Cover and cook on LOW for 2 to 2.5 hours or on HIGH for 1 to 1.5 hours, stirring halfway through if possible, until the noodles are tender and have absorbed most of the liquid.
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Toss and Serve: Give the noodles a gentle stir to thoroughly incorporate the melted butter and sauce. Garnish with fresh chopped parsley and serve warm straight from the slow cooker!
