Ingredients:
- 12 oz egg noodles
- 4 tbsp butter
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups chicken broth
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
Optional Add-Ins:
- Diced carrots or peas
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese
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PREPARATION:
Step 1: Cook the Egg Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set them aside.
Pro Tip: Rinse the cooked noodles briefly under cold water to prevent overcooking while preparing the sauce.
Step 2: Melt the Butter
In a large skillet or saucepan over medium heat, melt the butter completely. Stir occasionally to ensure even melting.
Step 3: Make the Cream Sauce
Add the condensed cream of chicken soup , chicken broth , garlic powder , onion powder , and black pepper to the skillet with the melted butter. Whisk everything together until smooth and well combined.
Cook the mixture over medium heat, stirring frequently, until it begins to simmer and thicken slightly. This should take about 5–7 minutes.
Step 4: Combine the Noodles and Sauce
Once the sauce has thickened, add the drained egg noodles to the skillet. Toss gently to coat the noodles evenly in the creamy sauce. Continue cooking for an additional 2–3 minutes, stirring occasionally, to allow the flavors to meld together.
Tip: If the mixture seems too thick, stir in a little extra chicken broth to achieve your desired consistency.
Step 5: Serve and Garnish
Transfer the cafeteria noodles to serving plates or bowls. Optionally, garnish with fresh parsley or sprinkle with grated Parmesan cheese for added flavor and presentation.
Serve hot alongside roasted chicken, baked ham, or as a standalone side dish for a complete meal.
Enjoy !
