Broad, twisty egg noodles, slicked in luxurious, melted butter, are the ultimate comfort food. The most memorable dinners of my childhood involve egg noodles and my whole family gathered around the big bowl they were served in. They were practically synonymous with meatloaf and gravy. Or beef stew. Or pot roast. Or really any saucy thing that wants a warm, buttery starch to help transport it from plate to mouth.
Mashed potatoes are great and all (especially the extra buttery version), but buttered egg noodles are a champion side dish through the winter months because they’re perfect for soaking up all manner of sauces, stews, or braises. There's nothing fancy about them, which is exactly the point—serving a big bowl of them puts everyone you're feeding, yourself included, at ease. But there are a few words of advice I'd give to those who are about to dive (back) into the wonderful world of buttered egg noodles.
First and foremost, egg noodles tend to go mushy quickly, so we recommend undercooking them slightly—just a minute shy of the cook time on the bag, kind of like our approach for al dente pasta. These noodles like to stick together in the pot, so boil them in lots of very salty, rapidly boiling water, again like our pasta water treatment. Make sure to stir them often to separate the noodles. Reserve a bit of cooking water before draining and then toss the noodles back in the hot pot with a little cooking water and butter. This will carry them the extra minute over the finish line.
Then, the most important step. Throw them in a monster bowl, top it all with some saucy chicken thighs, and dig all the way in. Maybe throw in a second or two of nostalgic tribute to your childhood, if you can spare the time. Maybe.