There are recipes that come from cookbooks, and then there are recipes that come from hard times and capable hands. These stovetop 3-ingredient egg noodles are the kind of plain, honest supper a Midwestern grandmother could pull together when the pantry looked bare but everybody still needed a hot bowl at the table. With just egg noodles, butter, and broth, the noodles cook up tender and glossy right on the stovetop, soaking in every bit of savory flavor until the whole pot tastes far richer than its humble parts.
Serve these noodles alongside browned sausage, meatloaf, roast chicken, or simple green beans if you want to stretch the meal a little further. They also make a fine supper all on their own with black pepper on top and a slice of buttered bread on the side, and if there are leftovers, they reheat beautifully for breakfast with a fried egg.
Stovetop 3-Ingredient Egg Noodles
Servings: 6
Ingredients
12 ounces egg noodles
4 cups chicken broth
4 tablespoons butter
Directions
1. Set a large pot or deep skillet over medium heat and pour in the chicken broth. Bring it to a gentle boil.
2. Stir in the egg noodles and make sure they are mostly submerged in the broth.
3. Reduce the heat to medium-low and cook for 8 to 10 minutes, stirring now and then, until the noodles are tender and most of the broth has been absorbed.
4. Add the butter and stir until melted and the noodles turn glossy and richly coated. If you want them a little looser, add a splash more broth or water.
5. Serve hot straight from the pot, with plenty of the buttery pan sauce clinging to the noodles.
Variations & Tips
Use beef broth: If you want a deeper, darker pan sauce, swap the chicken broth for beef broth. It gives the noodles a heartier flavor that goes especially well with hamburger patties or leftover roast.
Make them extra buttery: For a richer bowl, add another tablespoon or two of butter at the end. Grandmothers knew that a little extra butter could make a simple supper feel mighty generous.
Watch the liquid: Different brands of noodles absorb broth differently, so keep an eye on the pot. If the noodles are not yet tender and the pan looks dry, stir in a splash of broth or water and keep cooking another minute or two.
Add black pepper at the table: This recipe is beautifully plain, but a good shake of black pepper wakes it up nicely. I like to leave the noodles simple in the pot so everybody can season their own bowl.
Turn it into a meal base: These noodles are a fine starting point for leftovers. Stir in cooked chicken, browned ground beef, or a spoonful of pan drippings if you have them, and supper stretches even farther.