It does not get any simpler than this…Tender cooked egg noodles tossed with nutty, roasted browned butter and bread crumbs. I am Dutchie and Coal Cracker through and through and never met a noodle I didn’t like. Top them with browned butter and I am in love.
This is a dish that can accompany many meats and vegetables as a side, especially yummy with gravy or sauces, but I have a confession — I love them all by themselves, nestled in the middle of a warm plate, just begging to be adored and devoured!
My childhood is filled with memories of Mom making these and they are still an absolute favorite of mine.
Browned Butter Egg NoodlesCourse: SidesCuisine: Pa. Dutch, Coal RegionDifficulty: Easy
Tender cooked egg noodles tossed with nutty, roasted browned butter and bread crumbs.
8 ounces dried egg noodles, size noodle of your choice from thin to very wide
4 tablespoons butter (or more to taste)
1/2 cup plain dried breadcrumbs
Salt and pepper to taste
2 tablespoons chopped fresh parsley
- Cook the noodles in lightly salted water according to package directions. Drain and return to pot.
- Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it does not burn. Heat slowly, stir often, and DO NOT WALK AWAY! Once lightly brown and emitting a slight “nutty” fragrance, immediately remove from the heat.
- Add breadcrumbs and stir until the crumbs are well coated. Add the drained noodles, toss to coat and season to taste with salt and pepper.
- Sprinkle with the parsley when serving.
- Use more or less butter to your taste.
DID YOU MAKE THIS?
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