Creamy Cafeteria Noodles

Creamy Cafeteria Noodles

This classic side dish features creamy cafeteria noodles, made with egg noodles simmered in broth, cream of chicken soup, and butter.

Course: Side Dish
Cuisine: American
Keyword: creamy cafeteria noodles, creamy egg noodles


  • 1 large pot with a lid


  • 12 oz Egg Noodles
  • 32 oz Chicken Broth (low sodium)
  • 2 tsp Better Than Bullion
  • 1 10.5 oz can Cream of Chicken Soup
  • Pepper to taste
  • 1/2 stick Butter
  • Parsley for garnish (optional)


  1. In a large pot with a lid, bring the chicken broth to a medium-high heat.
  2. Stir in the Better Than Bullion and pepper.
  3. Add the cream of chicken soup and butter, stirring until the butter is melted and all ingredients are well combined.
  4. Add the egg noodles, ensuring they are evenly submerged in the liquid.
  5. Allow the noodles to boil for two minutes, then place the lid on the pot and turn off the heat, leaving the pot on the same burner.
  6. Let the noodles sit with the lid closed for 10 minutes to cook through completely.
  7. Remove the lid, stir the noodles one last time before serving, and garnish with parsley if desired. Allow them to cool slightly to thicken before enjoying.

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