Cafeteria Noodles are easy, hearty, and satisfyingly delicious. With just a few basic ingredients, you can whip up a batch in under 30 minutes. The noodles are rich and buttery, with a hint of beefy flavor that makes them the perfect side dish for any comfort meal. It’s also incredibly adaptable and kid-approved.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
wide egg noodles butter beef broth or beef bouillon onion powder garlic powder salt black pepper
Directions
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until tender. Drain and set aside.
In the same pot or a large skillet, melt the butter over medium heat.
Add the beef broth (or dissolve bouillon in water) and stir in onion powder, garlic powder, salt, and pepper. Let simmer for a couple of minutes.
Add the cooked noodles back into the pot and toss to coat them well in the buttery broth mixture.
Let the noodles sit on low heat for 5–10 minutes, stirring occasionally, so they absorb the flavor.
Chicken version: Use chicken broth instead of beef for a lighter, milder flavor.
Add protein: Stir in cooked shredded chicken
Creamy style: Add a splash of cream or a spoonful of sour cream for a creamier texture.
Herbs: Mix in chopped parsley or chives for a fresh touch.
Spicy kick: Add a dash of hot sauce or crushed red pepper flakes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the noodles.
This dish is not ideal for freezing, as the noodles can become overly soft when thawed and reheated.
FAQs
What are cafeteria noodles?
Cafeteria noodles are a simple dish made with egg noodles and a savory butter and broth sauce, often served in school cafeterias or casual Southern dining.
Can I use homemade noodles?
Yes, homemade egg noodles work beautifully and add an extra layer of flavor and texture.
Do I need to rinse the noodles?
No, rinsing removes starch that helps the sauce cling to the noodles. Just drain and add them straight to the broth mixture.
Can I make this vegetarian?
Yes, use vegetable broth and plant-based butter for a vegetarian version.
What type of broth is best?
Beef broth gives the most authentic, savory flavor, but you can substitute chicken or vegetable broth if preferred.
Can I make this ahead of time?
Yes, but the noodles will absorb more liquid as they sit. Add a splash of broth when reheating to restore texture.
Is this dish meant to be a side or main course?
Traditionally it’s served as a side, but you can easily turn it into a main by adding protein or vegetables.
What kind of noodles should I use?
Wide egg noodles are traditional, but you can use other pasta shapes if needed.
Can I use bouillon cubes instead of broth?
Yes, dissolve beef bouillon cubes in hot water according to package directions as a broth substitute.
How do I keep the noodles from sticking together?
Tossing them in the butter and broth right after draining helps keep them separate and flavorful.
Conclusion
Cafeteria Noodles are a simple, old-fashioned dish that brings comfort and flavor to any meal. Whether you’re looking for an easy weeknight side or a nostalgic bite of your school lunch days, these buttery, savory noodles hit the spot. With minimal ingredients and quick prep, it’s a reliable recipe you’ll want to keep in your rotation.
Cafeteria Noodles are a nostalgic, buttery noodle side dish made with wide egg noodles and a savory beef broth sauce. Quick, easy, and budget-friendly, they’re a comforting addition to any meal.
Author:Catherine
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:4–6 servings
Category:Side Dish
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
12 oz wide egg noodles
4 tablespoons butter
2 cups beef broth or 2 cups water + 2 beef bouillon cubes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt to taste
Black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until tender. Drain and set aside.
In the same pot or a large skillet, melt the butter over medium heat.
Add the beef broth (or dissolved bouillon), onion powder, garlic powder, salt, and pepper. Simmer for 2–3 minutes.
Add the cooked noodles back into the pot and toss to coat with the broth mixture.
Let the noodles sit over low heat for 5–10 minutes, stirring occasionally, to absorb the flavor.
Taste and adjust seasoning if needed. Serve warm.
Notes
Use chicken or vegetable broth for variation or a vegetarian version.Stir in cooked chicken, or turkey to make it a main dish.Add a splash of cream or sour cream for a creamier version.Top with fresh herbs like parsley or chives for brightness.Reheat gently with a splash of broth to restore moisture.
