What to Make With Egg Noodles
Published 2026-10-29
Egg noodles are richer and more tender than regular dried pasta because they are made with eggs, and they cook quickly, usually in under ten minutes. Wide and extra wide noodles are a comfort food staple across the country. A bag in the pantry means you are never far from a warm, filling dinner. Here are reliable ideas that use simple ingredients.
Soups
Homemade chicken noodle soup is the classic use. Simmer broth with onion, carrot and celery, add shredded cooked chicken and the noodles near the end so they do not get mushy. You can also stretch a can of condensed chicken noodle soup by adding extra cooked egg noodles and vegetables. Cook noodles separately if you plan to store leftovers, so they do not soak up all the broth.
Stroganoff and creamy skillets
Beef stroganoff is browned beef and mushrooms in a sour cream sauce served over buttered egg noodles. A shortcut version uses ground beef, onion, a can of cream of mushroom soup and sour cream. The same idea works with chicken, or with a jar of alfredo sauce and broccoli for a creamy chicken noodle skillet.
Casseroles
Tuna noodle casserole combines egg noodles, canned tuna, cream of mushroom soup, peas and a crunchy topping. Chicken noodle casserole swaps in canned or rotisserie chicken. These bakes are great for feeding a family on a budget and reheat well for lunches.
Simple sides
Buttered noodles tossed with salt, pepper, parsley and parmesan are a favorite with kids and a quick side for roast chicken, pot roast or meatballs. Try noodles with poppy seeds and butter, or toss them with sautéed cabbage and onion for a hearty dish. Egg noodles also work under goulash, chicken paprikash and leftover beef stew. Because egg noodles are thinner and more tender than most dried pasta, they usually cook in only a few minutes, so check them early and drain as soon as they are tender. Wide and extra wide noodles hold up best in casseroles, while fine noodles suit soups.
