Creamy Cafeteria Noodles
A quick, easy, and comforting dish that brings back nostalgic flavors of childhood cafeteria meals. Perfect for busy weeknights or when you need a hug in a bowl.
Equipment
- Large saucepan or Dutch oven
- Whisk Optional, for ensuring a smooth sauce
Ingredients
Main ingredients
- 12 ounces egg noodles Wide egg noodles work wonderfully
- 32 ounces low-sodium chicken broth
- 2 teaspoons chicken bouillon
- 10.5 ounces cream of chicken soup
- 0.5 stick butter
- to taste pepper Freshly ground
- optional parsley For garnish
Instructions
- Cook egg noodles according to package directions until al dente. Drain well and set aside.
- In a large saucepan or Dutch oven, combine chicken broth and chicken bouillon over medium heat. Bring to a gentle simmer.
- Stir in the cream of chicken soup and butter until completely smooth and well combined. No lumps allowed.
- Add the drained, cooked egg noodles to the sauce.
- Season with pepper to taste. Add more if you like!
- Stir gently to ensure every noodle is coated in the creamy sauce.
- Serve hot, garnished with parsley if desired. Enjoy!
Notes
This recipe is fast, easy, and crowd-pleasing. It can also be a thoughtful homemade gift. For variations, consider adding cheese, vegetables, or protein. Ensure noodles are al dente, the sauce is smooth, and adjust consistency as needed. Leftovers can be stored for 2-3 days and reheated on the stovetop. Not gluten-free as written, but can be adapted.