Recipe

Comforting Egg Noodles

Buttery, brothy, and peppery egg noodles with golden onions and a cozy swirl of sour cream. Easy pantry comfort, big bowl energy.

By Matt Campbell

•

4.8

A steaming bowl of buttery egg noodles with golden sauteed onions, cracked black pepper, and chopped parsley in a cozy kitchen setting

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There are nights when I want dinner to feel like a blanket. Not a production, not a science experiment, just a warm bowl that tastes like you meant to take care of yourself. That's exactly what these comforting egg noodles do.

This recipe starts with a small move that changes everything: you brown the butter and soften onions until they go sweet and golden. Then you build a quick broth, toss in egg noodles, and finish with a tangy, creamy spoonful of sour cream. It's simple, it's cozy, and it's the kind of meal you can make while half listening to a podcast and fully vibing.

Egg noodles being tossed in a skillet with butter and onions using tongs

Ingredient-wise, it stays accessible. Technique-wise, it's mostly stirring and tasting. And yes, tasting as you go is encouraged.

Why It Works

Cozy texture with crisp edges: The noodles soak up broth first, then you let them sit so a few bits get toasty and browned.
Big flavor from small ingredients: Browned butter, onions, and black pepper do the heavy lifting, no fancy shopping trip required.
Creamy without feeling heavy: Sour cream melts in at the end for tang and silkiness, not a thick sauce that weighs everything down.
Flexible: Add chicken, mushrooms, peas, or leftover roast vegetables and it still works.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for 3 to 4 days. The noodles will keep soaking up liquid, so don't be surprised if it thickens.

Reheat: Warm in a skillet over medium-low with a splash of broth or water, stirring until glossy and loose again. Microwave works too, but the skillet brings back a little texture.

Freeze: You can, but the sour cream finish can separate slightly. If you plan to freeze, hold the sour cream and add it fresh after reheating. Freeze up to 2 months.

Common Questions

Can I use any kind of egg noodles?

Yes. Wide, medium, or extra wide all work. Wide noodles give the coziest bite. If your noodles are very thin, start checking for doneness a minute early.

What if I don't have sour cream?

Greek yogurt works in the same amount, preferably full-fat. Cream cheese also works, but use 2 to 3 tablespoons and loosen with extra broth. Avoid adding milk straight in at the end because it can look a little sad and watery.

How do I keep the sauce from breaking?

Turn the heat off before stirring in sour cream. If the pan is screaming hot, dairy can separate. If it still looks a bit split, add a tablespoon of broth and stir like you mean it.

Can I make it a one-pot meal with protein?

Absolutely. Stir in shredded rotisserie chicken at the end to warm through, or brown sliced sausage after the onions and keep going. For a meatless option, toss in peas or sauteed mushrooms.

Is this the same as beef and noodles?

Same comfort category, different vibe. This version is a buttery, brothy noodle bowl with a tangy finish. If you want beef and noodles energy, add shredded pot roast and use beef broth.

Any tips if my noodles aren't tender but the pan is dry?

Add a splash more broth or water, about 1/4 cup at a time, and keep simmering. Egg noodles vary a lot by brand and thickness, so trust the pan more than the clock.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet with a lid or a wide Dutch oven
Wooden spoon or silicone spatula
Measuring cups and spoons
Microplane or grater (optional, for garlic)
Tongs (optional, but fun for tossing noodles)

I started making some version of these noodles when I was chasing practical kitchen skills, the kind you actually use when you're tired and hungry. No fancy plating, just a pan, a spoon, and a goal: make something that tastes like you tried. The browned butter thing happened by accident the first time because I got distracted, and honestly, it was the best mistake. Now it's the whole point. When I picture a future restaurant of my own, I think about food like this, simple comfort done with enough intention that it feels special.

Comforting Egg Noodles

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

8 ounces wide egg noodles
3 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, thinly sliced (about 1/8-inch)
2 cloves garlic, minced
2 1/4 cups low-sodium chicken broth (or vegetable broth)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to finish
1/2 teaspoon smoked paprika (optional, but cozy)
1/2 cup sour cream, at room temperature
2 tablespoons chopped parsley or dill (optional)
1 teaspoon lemon juice (optional, for a brighter finish)

Optional add-ins: 1 cup frozen peas, 1 to 2 cups sauteed mushrooms, shredded rotisserie chicken, or a handful of baby spinach.

Instructions

Brown the butter and soften the onions. Set a large skillet over medium heat. Add butter and olive oil. Once the butter foams, add sliced onion and a pinch of salt. Cook 8 to 10 minutes, stirring often, until the onions are soft and golden. Let the butter take on a light nutty smell and a few amber flecks, but don't let it burn.
Add garlic and bloom the seasoning. Stir in garlic, black pepper, and smoked paprika (if using). Cook 30 seconds until fragrant.
Build the broth and cook the noodles. Pour in chicken broth and scrape up any browned bits from the pan. Bring to a lively simmer. Add egg noodles and stir to separate. Reduce heat to medium-low, cover, and cook 6 to 8 minutes, stirring once or twice (especially around the edges), until the noodles are tender and most of the liquid is absorbed. If the skillet looks dry before the noodles are tender, add a splash more broth or water, about 1/4 cup at a time.
Go for a few crisp edges. Uncover and increase heat to medium. Let the noodles cook 1 to 2 minutes more, stirring gently, until the broth reduces to glossy and clingy. If you want extra toasty bits, press the noodles into an even layer and let them sit undisturbed for 60 seconds, then stir and repeat once. Keep an eye on them so they brown, not burn.
Finish with sour cream. Turn off the heat. Stir in sour cream until glossy and creamy. If it looks too thick, add a splash of broth or water. Taste and adjust salt and pepper.
Brighten and serve. Stir in parsley and a squeeze of lemon juice if you want a brighter finish. Serve hot with extra black pepper on top.

Nutrition information is estimated.

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