Mom's Creamy Cafeteria Noodles
Mom's Creamy Cafeteria Noodles are the ultimate nostalgic comfort food, featuring tender egg noodles tossed in a rich, velvety sauce made from butter, cream cheese, and chicken broth. This easy dinner recipe comes together in just 30 minutes with simple pantry staples. Perfect as a satisfying main dish or a creamy noodles side dish the whole family will love.
Equipment
- Large pot
- Large skillet
- Colander
- Wooden spoon or silicone spatula
Ingredients
- 12 oz wide egg noodles
- 4 tablespoons unsalted butter
- 4 oz cream cheese softened to room temperature
- 1 cup chicken broth low sodium preferred
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt plus more for pasta water
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped, optional garnish
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to package directions until just al dente, about 7 to 9 minutes. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the noodles and set aside.
- While the noodles cook, melt the butter in a large skillet over medium heat until it begins to foam. Add the softened cream cheese and stir constantly, breaking it down into the melted butter until the mixture is completely smooth, about 2 to 3 minutes.
- Pour in the chicken broth gradually, about 1/4 cup at a time, stirring well after each addition to keep the sauce smooth and lump-free. Continue until all the broth has been incorporated.
- Stir in the heavy cream, garlic powder, salt, and black pepper. Let the sauce simmer over medium-low heat for 3 to 4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Add the drained egg noodles directly into the skillet. Toss well to coat every strand evenly in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water and toss again until you reach your desired consistency.
- Remove the skillet from heat. Taste and adjust seasoning with additional salt and pepper as needed. Plate immediately and garnish with freshly chopped parsley if desired. Serve hot.
Notes
For the smoothest sauce, make sure your cream cheese is fully softened before you start cooking. Cold cream cheese will clump and resist blending evenly into the butter. Always reserve pasta water before draining your noodles since the starch helps the sauce cling beautifully and rescues a sauce that has thickened too much. Keep the heat at medium or medium-low throughout to prevent the dairy from breaking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or milk to restore the creamy texture.