A nostalgic throwback to simpler times, these creamy cafeteria noodles bring back memories of classic comfort food. With buttery richness and a silky smooth texture, they’re the perfect cozy side dish—or even a satisfying meal all on their own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz wide egg noodles
2 tablespoons unsalted butter
1/2 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1/2 teaspoon garlic powder
Salt and black pepper to taste
Fresh parsley, chopped (optional for garnish)
Directions
I start by cooking the egg noodles according to the package directions until they’re just al dente. Then I drain them and set them aside.
In the same pot, I melt the butter over medium heat.
I stir in the cream of chicken soup, sour cream, and milk until the sauce is smooth and creamy.
Then I add the garlic powder, then season everything with salt and black pepper to my liking.
I return the cooked noodles to the pot and gently fold them into the sauce until they’re fully coated and luscious.
I let everything warm through for 2–3 minutes, stirring occasionally, then serve right away. A sprinkle of chopped fresh parsley on top adds a nice pop of color.
Servings and timing
Servings: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: About 320 kcal per serving
Variations
Make it meatier: I sometimes stir in cooked shredded chicken or leftover rotisserie chicken for a more filling main dish.
Add cheese: For extra richness, I mix in a handful of shredded cheddar or Parmesan.
Switch the soup: I’ve swapped in cream of mushroom or cream of celery for a different flavor base.
Spice it up: A pinch of crushed red pepper flakes or a dash of hot sauce adds a little kick.
Go veggie: I fold in steamed peas, mushrooms, or broccoli for a heartier vegetarian version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk to loosen the sauce and warm it on the stovetop or in the microwave until heated through. It’s just as creamy the next day with this trick.
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FAQs
What can I use instead of cream of chicken soup?
I sometimes use cream of mushroom or cream of celery soup. For a homemade option, I whisk together a quick white sauce with butter, flour, and chicken broth.
Can I use Greek yogurt instead of sour cream?
Yes, I’ve swapped in plain Greek yogurt and it works well. It gives the dish a slightly tangier flavor and adds a bit more protein.
How do I keep the noodles from getting mushy?
I make sure to cook the noodles until just al dente, since they’ll soften a bit more when mixed with the hot sauce. Avoid overcooking them initially.
Is this dish freezer-friendly?
I don’t recommend freezing it, as the creamy sauce may separate when thawed and reheated. It’s best enjoyed fresh or from the fridge within a few days.
What protein pairs well with these noodles?
These creamy noodles go great with baked or grilled chicken, meatloaf, pork chops, or even fried fish. I love them as a simple side next to any comfort meal.
Conclusion
These creamy cafeteria noodles are one of my favorite ways to enjoy a quick, nostalgic comfort food meal. Whether I serve them with a main course or enjoy a warm bowl by themselves, they never disappoint. With simple ingredients and rich flavor, they’re a classic side dish I keep coming back to.
📖 Recipe:
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Creamy Cafeteria Noodles
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A nostalgic and creamy comfort food dish made with egg noodles, cream of chicken soup, sour cream, and a few pantry staples. Perfect as a cozy side or a simple main meal.
Ingredients
12 oz wide egg noodles
2 tablespoons unsalted butter
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1/2 teaspoon garlic powder
Salt and black pepper to taste
Fresh parsley, chopped (optional for garnish)
Instructions
- Cook the egg noodles according to the package directions until just al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat.
- Stir in the cream of chicken soup, sour cream, and milk until the sauce is smooth and creamy.
- Add the garlic powder and season with salt and black pepper to taste.
- Return the cooked noodles to the pot and gently fold them into the sauce until fully coated.
- Let everything warm through for 2–3 minutes, stirring occasionally.
- Serve immediately, garnished with chopped fresh parsley if desired.
Notes
Stir in cooked chicken for a more filling dish.
Mix in shredded cheddar or Parmesan for extra richness.
Use cream of mushroom or celery soup for a different flavor profile.
Add red pepper flakes or hot sauce for some spice.
Fold in veggies like peas, mushrooms, or broccoli for a heartier vegetarian version.
Store leftovers in an airtight container in the fridge for up to 3 days.
Add a splash of milk when reheating to keep the sauce creamy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
