Buttered Egg Noodle Side Dish
Not sure what to make with egg noodles? This Buttered Egg Noodle Side Dish is made in one pan and ready in less than 30 minutes. With just a few ingredients, this creamy and flavorful side dish is perfect when paired with just about anything!
Side dishes. How do you feel about them?
To be honest, I love a good side dish with dinner (remember these Roasted Mushrooms with Garlic and Rosemary or those Roasted Parmesan Herb Sweet Potatoes?), but I often end up forgetting about it until the last minute.
I love creating new side dishes to share with you on Pumpkin ‘N Spice, but when it comes to dinnertime, my mind seems to go blank and I reach for the same ‘ole boring dishes.
But since the holidays are fast approaching, I thought I would up my side dish game just a little bit, but still keep it simple and easy. After all, Thanksgiving is all about those yummy sides!
There’s just something about noodles that are like pure comfort food to me. Do you feel that way, too? Pile on the noodles, add a touch of flavor, and be still my heart.
This egg noodle side dish is what my side dish dreams are made of. I was inspired by this dish from a cooking show that I saw a while back, and ever since then, I knew I had to make a similar version.
Egg noodles are tossed in a butter and olive oil mixture, and then cooked with some chicken broth, heavy cream, and some frozen peas. Simple ingredients is all it takes to get the maximum amount of flavor.
Ingredients in Buttered Egg Noodles
One bite of these creamy noodles and your tastebuds will be wowed. The buttery, creamy texture and flavorful pasta pairs perfectly with the crunch from the peas.
Here’s what you’ll need for this egg noodle side dish recipe:
- Unsalted butter
- Olive oil
- Medium egg noodles
- Chicken broth
- Heavy cream
- Frozen peas
- Salt and pepper
How to Make This Egg Noodle Side Dish
These buttered egg noodles with peas are made in one pan and are ready in less than 30 minutes. With just a few ingredients, this creamy and flavorful side dish is perfect when paired with just about anything!
In a large skillet, melt the butter and heat olive oil over medium heat.
Add noodles and gently toss to coat. Then, stir in chicken broth, heavy cream, frozen peas, salt, and pepper.
Bring mixture to a boil, then reduce the heat, cover, and simmer until noodles are tender and most of liquid is absorbed.
How Long to Cook Egg Noodles
Once the egg noodles have been added to the pan, they need to cook, covered, for 10 to 12 minutes. They should be tender but should still have some chewiness to them.
Can I Substitute the Heavy Cream?
You could try using 2% milk if you have that for a less creamy texture. Sour cream or cream cheese might also work, but it might also affect the flavor. I’m not positive though since I haven’t done this before!
Tips for Making Buttered Egg Noodles
- I prefer using unsalted butter and low sodium chicken broth to prevent the noodle dish dish from being too salty.
- If the noodles are too thick once cooked, add an additional 1-2 tablespoons of heavy cream, if needed.
- This makes the perfect side dish to pair with turkey, beef, or chicken. You can also turn this side dish into an entree by adding some protein. Or, keep it simple for meatless Mondays.
If you’re looking for your next easy side dish, look no further. You’ll fall in love with the classic taste and ease of these Creamy Skillet Noodles with Peas!
Looking for more easy side dish recipes? I’ve got you covered!
- Mushroom Wild Rice Pilaf
- Roasted Asparagus and Peas with Lemon
- Baked Cheesy Cauliflower
- Garlic Herb Rice
- Creamy Stovetop Macaroni and Cheese
- All of my side dish recipes!
Creamy Skillet Noodles with Peas
- ¼ cup unsalted butter
- 2 tablespoons olive oil
- 8 ounces uncooked medium egg noodles
- 2 cups low sodium chicken broth
- ½ cup heavy cream
- 1 cup frozen peas
- Salt and pepper, to taste
- In a large skillet, melt butter and heat olive oil over medium heat.
- Add noodles and gently toss to coat.
- Stir in chicken broth, heavy cream, frozen peas, salt, and pepper.
- Bring mixture to a boil. Then reduce heat, cover, and simmer for 10-12 minutes, or until noodles are tender and most of liquid is absorbed. Stir and add more salt and pepper, if needed.
- Serve immediately.
Sounds like the perfect side dish! I’m like you — I almost always reach for the same boring sides when it comes to dinnertime.
My whole family would love this option, though! Can’t beat how easy it is!
Thanks, Blair! This has definitely upped my side dish game! 🙂
I would totally happily just eat these as a meal! On the couch. In pajamas. They look so yummy!
Haha cheers to that, Sues!
My kind of pasta dish! So simple to make and delicious! Have a great weekend Gayle!
I rarely cook with egg noodles, but when I do I always enjoy them! Thanks for the reminder….and I’m cooking with peas, today!
You got it!
I do the same thing at dinner time and prepare the same old things! You’d think we food bloggers would be making different dishes all the time but we get into the same old ruts too. 🙂 I love that these noodles are so easy yet look so delicious! I’d forget about the main course with these around.
Haha right?! We food bloggers need to get it together. Thanks, Marcie!
Could I use sour cream or cream cheese instead?
Hi Patti! I’ve never tried swapping the heavy cream with sour cream or cream cheese, so I really don’t know how it would turn out. You could try 2% milk if you have that for a less creamy texture. Sour cream or cream cheese might work, but it might also affect the flavor. I’m not positive though since I haven’t done this before. Thanks for stopping by!
In place of heavy cream, what can I use?
Hi Annette! Milk would be a good replacement!
These noodles were delicious! I used no yolk noodles and I only had skim milk, but I doctored the milk with corn starch. Turned out perfect! Thanks for this comforting noodles!
I’m so happy to hear that, Debbie! Thanks for stopping by!
This made a great side dish. I halved the recipe for 2. My husband couldn’t get enough.
I’m so glad you both enjoyed, Helene!
Made this tonight. My 12y/o said save that recipe lol. Very tasty and so easy! Only change was I sautéed crushed garlic in the butter/oil. Thank you!
Great idea to add in crushed garlic! So glad you all enjoyed!