Best 9 Egg Noodles With Herb Butter Sauce Recipes

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Indulge in a symphony of flavors with our egg noodles tossed in a luscious herb butter sauce, a culinary masterpiece that tantalizes the taste buds. This delectable dish is a perfect harmony of textures and tastes, featuring tender egg noodles enveloped in a velvety herb butter sauce. The sauce is a vibrant blend of aromatic herbs, such as parsley, chives, and tarragon, swirled into melted butter, creating a rich and flavorful coating for the noodles. Accompanying this delightful main course are two equally enticing recipes: a refreshing cucumber salad with a tangy vinaigrette dressing and a decadent chocolate mousse that offers a sweet ending to your meal.

Here are our top 9 tried and tested recipes!

HERBED EGG NOODLES



Herbed Egg Noodles image

A seasoned butter sauce pleasantly coats tender noodles, making this perfect alongside Swedish Meatballs or any other meaty entree.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

8 ounces uncooked wide egg noodles
3 tablespoons butter
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon dried thyme

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic, salt, dill and thyme. Drain noodles and add to butter mixture; toss to coat.

Nutrition Facts : Calories 293 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 246mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

TAGLIATELLE WITH HERBS AND BUTTERY EGG SAUCE



Tagliatelle with Herbs and Buttery Egg Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 12m

Number Of Ingredients 5

8 ounces fresh or 6 ounces dried egg tagliatelle
Coarse salt and freshly ground pepper
1 stick unsalted butter
3 large eggs, lightly beaten
1/4 cup mixed fresh herbs, such as whole flat-leaf parsley leaves and chopped chives

Steps:

  • Cook pasta in a large pot of generously salted water until al dente. Reserve 1/4 cup pasta water and drain pasta.
  • Meanwhile, melt butter in a large nonstick skillet over medium heat. Add eggs and 1/2 teaspoon salt and cook, undisturbed, until edges of eggs begin to set, about 30 seconds. Remove from heat and gently stir a few times to break up eggs into large strands. (Eggs should be undercooked and very wet.)
  • Immediately add hot pasta and herbs to skillet. Season with pepper and toss to evenly coat pasta with sauce and herbs. If necessary, add enough reserved pasta water, a small amount at a time, to lightly coat pasta. Divide between 2 plates and serve immediately.

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

EGGS NOODLES WITH HERB BUTTER SAUCE



Eggs noodles with herb butter sauce image

Simple side dish that can be served warm or cold. Add chicken, salmon, tuna, meatballs, or whatever protein you like to turn this dish into a main dish. I like to make this and have a large bowl of it in the refrigerator for the family to dip into at any time.

Provided by Darci Juris

Categories     Pasta Sides

Time 25m

Number Of Ingredients 8

1 pkg egg noodles
1/4 c butter, melted
4 Tbsp olive oil
2 Tbsp garlic powder
1 Tbsp basil flakes (can also use fresh chopped)
1 Tbsp parsley flakes (can also use fresh chopped)
1/4 c parmesan cheese
dash(es) salt and pepper

Steps:

  • 1. Cook noodles as directed on package, drain, and transfer to a large bowl.d.
  • 2. Combine the butter, oil, garlic powder, basil, parsley, parmesan cheese, salt and pepper. Whisk until blende
  • 3. Pour butter mixture over the noodles and toss to coat.
  • 4. Ready to serve! It's that simple, and a family pleaser.

PARMESAN HERBED NOODLES



Parmesan Herbed Noodles image

Looking for a quick, tasty side dish that goes well with all kinds of meats? Try my recipe for tender noodles. For a colorful variation, sometimes I add slightly cooked red and green peppers and a quarter cup of peas. -Denise Elder, Hanover, Ontario Elder

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 cups uncooked wide egg noodles
2 tablespoons shredded Parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1 garlic clove, minced
1/4 teaspoon salt

Steps:

  • In a small saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.

Nutrition Facts : Calories 243 calories, Fat 15g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 444mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

AMISH BUTTERED EGG NOODLES



Amish Buttered Egg Noodles image

Very tasty, easy buttered egg noodle dish.

Provided by Carol Castellucci Miller

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 50m

Yield 6

Number Of Ingredients 4

2 tablespoons butter
2 (14 ounce) cans chicken broth
1 teaspoon chicken bouillon granules
1 (12 ounce) package egg noodles

Steps:

  • Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
  • Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 40.6 g, Cholesterol 60.5 mg, Fat 6.7 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 726.5 mg, Sugar 1.8 g

EGG NOODLES WITH GARLIC AND HERBS



Egg Noodles with Garlic and Herbs image

Provided by Food Network

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 6

8 ounces wide egg noodles
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 large garlic clove, minced
Salt
1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced

Steps:

  • Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
  • Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat.
  • Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately.

BUTTER & HERB NOODLES



Butter & Herb Noodles image

Make and share this Butter & Herb Noodles recipe from Food.com.

Provided by wenster

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb extra-wide egg noodles (cooked until just tender, about 6 minutes)
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 T
2 tablespoons fresh flat leaf parsley, chopped to about 2 T
salt, to taste
fresh ground pepper, to taste

Steps:

  • Toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.

EGG NOODLES WITH LEMON AND HERBS



Egg Noodles with Lemon and Herbs image

These old-fashioned egg noodles are the perfect accompaniment to our Spring Chicken Ragu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 tablespoon plus 3/4 teaspoon salt
8 ounces wide egg noodles
2 tablespoons unsalted butter
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons snipped fresh chives, (about 1/2 bunch)
1 1/2 teaspoons grated lemon zest
1/8 teaspoon freshly ground black pepper

Steps:

  • Fill a large saucepan with cold water, bring to a boil, and add 1 tablespoon salt. Add noodles, and cook until tender but still firm, about 5 minutes. Remove saucepan from heat, drain noodles, and transfer to a bowl.
  • Add butter, parsley, chives, lemon zest, remaining 3/4 teaspoon salt, and pepper. Toss to coat noodles with butter and herbs. Serve immediately or keep warm, covered with aluminum foil, until ready to serve.

Tips:

  • When making the herb butter sauce, use fresh herbs for the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount called for in the recipe.
  • To make the egg noodles, use a pasta maker if you have one. If you don't have a pasta maker, you can use a rolling pin to roll out the dough.
  • When cooking the egg noodles, be sure to cook them until they are al dente. This means that they should be cooked through, but still have a slight bite to them.
  • If you don't have time to make the egg noodles from scratch, you can use store-bought egg noodles.
  • Serve the egg noodles with herb butter sauce immediately. The sauce will thicken as it cools.

Conclusion:

Egg noodles with herb butter sauce is a simple but delicious dish that can be made with a few basic ingredients. The herb butter sauce is especially flavorful when made with fresh herbs. This dish is perfect for a quick and easy weeknight meal.

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