Buttery egg noodles coated in a rich, savory cream sauce make these creamy cafeteria noodles a cozy side dish that disappears fast.
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Creamy cafeteria noodles are one of those simple, comforting recipes that feel familiar the second you taste them. Soft egg noodles. A silky sauce that clings to every twist. A warm, gentle garlic-and-butter flavor that goes with just about anything on the table.
This is the kind of dish you can serve next to roasted chicken, pork chops, meatloaf, or a pot roast-style dinner. And if you’re having one of those nights where you just want something easy and filling? Add peas, shredded chicken, or sautéed mushrooms and call it dinner.
Our Best Tip: Cook the noodles just until tender, then toss them immediately in the sauce. Overcooked noodles soak up too much liquid and turn heavy fast.
WHAT ARE CAFETERIA NOODLES?
Cafeteria noodles are a classic comfort-food side made with egg noodles and a creamy, savory sauce—usually butter-forward, lightly seasoned, and extra smooth. The flavor is simple on purpose. No big spicy kick. No complicated ingredients. Just a creamy noodle dish that works with almost any main course.
This version uses a quick stovetop roux (butter + flour) to thicken broth and milk into a sauce that tastes rich without needing a ton of cheese. Cream cheese adds body. Sour cream gives a little tang and keeps the sauce velvety.
YOU WILL LOVE THIS EASY NOODLE SIDE
FAST AND FRIENDLY: It’s ready in about 30 minutes, start to finish.
CREAMY WITHOUT BEING HEAVY: The sauce stays smooth and coats the noodles instead of pooling at the bottom.
GREAT WITH EVERYTHING: Serve it with poultry, beef, pork, or vegetables. It just fits.
MAKE-AHEAD OPTION: It reheats well when you know a few simple tricks.
CREAMY CAFETERIA NOODLES INGREDIENTS
Every ingredient here has a job to do. Nothing fussy. No strange extras.
For this recipe, you’ll need:
Pasta
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wide egg noodles
Dairy
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unsalted butter
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cream cheese
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sour cream
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whole milk (or half-and-half for a richer sauce)
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grated Parmesan (optional, but adds savory depth)
Pantry + Seasonings
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all-purpose flour
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chicken broth (low-sodium is best so you control the salt)
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garlic (fresh or minced)
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onion powder
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black pepper
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paprika (optional, for a warm background flavor)
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salt (to taste)
For finishing
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chopped parsley (optional)
You’ll notice there’s no canned soup required. You can absolutely use it as a shortcut (more on that below), but the from-scratch sauce is simple and tastes clean and homemade.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
This recipe is flexible. You can keep it classic or build it into something a little bigger.
BUTTER: Salted butter works, but reduce the added salt until the end.
MILK: Whole milk makes a smooth sauce. 2% works too. Half-and-half makes it richer.
BROTH: Chicken broth keeps the flavor mild and savory. Vegetable broth is fine if that’s what you have.
CREAM CHEESE: Helps the sauce stay thick and creamy. If you’re out, use ½ cup extra sour cream plus an extra tablespoon of flour in the roux.
SOUR CREAM: Adds that cafeteria-style tang. Greek yogurt can work, but use full-fat and stir it in off the heat.
PARMESAN: Optional, but it adds a salty, nutty note. If you don’t want cheese, skip it.
ADD-INS THAT WORK WELL:
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frozen peas (stir in at the end so they stay bright)
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sautéed mushrooms
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shredded chicken or turkey
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chopped spinach (stir in until just wilted)
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crispy bacon bits (sprinkle on top right before serving)
PRO TIP: If you’re adding cooked meat, warm it in the sauce first, then toss in the noodles. That keeps everything hot without overcooking the pasta.
HOW TO MAKE CREAMY CAFETERIA NOODLES
This recipe comes together in two parts: cook the noodles, then build the sauce in one pan.
Here is how you make it:
STEP ONE: Cook the noodles
Bring a large pot of salted water to a boil. Cook the egg noodles until just tender.
Don’t push past that point. Egg noodles keep cooking from their own heat, and they’ll soak up sauce as soon as you toss them.
Before draining, reserve 1 cup of the pasta water. Then drain the noodles and set them aside.
STEP TWO: Start the buttery base
In a large skillet or deep sauté pan, melt the butter over medium heat.
Add the garlic and cook for about 30 seconds, just until fragrant.
STEP THREE: Make the roux
Sprinkle the flour over the butter and whisk it in.
Cook for 1 to 2 minutes, whisking often. You’re not trying to brown it deeply. You’re just cooking out the raw flour taste.
STEP FOUR: Whisk in the liquids
Slowly pour in the chicken broth while whisking. Then whisk in the milk.
Bring the sauce to a gentle simmer. It will start to thicken after a few minutes.
STEP FIVE: Melt in the cream cheese
Add the cream cheese cubes and whisk until smooth.
Keep the heat low enough that the sauce bubbles gently, not aggressively.
STEP SIX: Finish with sour cream and seasoning
Turn the heat down to low (or remove the pan from the burner).
Stir in the sour cream. Add onion powder, black pepper, paprika (if using), and a small pinch of salt.
Taste before adding more salt. Broth and Parmesan can both bring plenty.
STEP SEVEN: Toss the noodles
Add the drained noodles to the sauce and toss until coated.
If the sauce feels too thick, add a splash of reserved pasta water, a little at a time, until it turns silky again.
STEP EIGHT: Serve
Top with chopped parsley if you want a little color.
Serve right away while the sauce is at its creamiest.
OUR RECIPE DEVELOPER SAYS
If your sauce looks perfect in the pan but tightens after you add noodles, don’t panic. Add a few tablespoons of reserved pasta water and toss again. It brings everything back to silky.
WHY RESERVED PASTA WATER HELPS SO MUCH
It’s a small step that makes a big difference.
Pasta water is starchy and lightly salty, which helps loosen the sauce without making it watery. It also helps the sauce cling to noodles instead of sliding off.
If you forget to save it, use warm broth or warm milk instead. Avoid cold liquid—cold can shock the sauce and make it look grainy for a minute.
TIPS FOR THE CREAMIEST RESULTS
KEEP THE HEAT GENTLE: High heat can break dairy sauces or make them look oily.
ADD SOUR CREAM OFF HEAT: Sour cream can split if it boils.
DON’T OVERCOOK THE NOODLES: Soft noodles + thick sauce can turn gummy fast.
USE A BIG ENOUGH PAN: You want space to toss without smashing the noodles.
SEASON AT THE END: Broth brands vary a lot. Taste after the sauce is finished.
PRO TIP: If you want the sauce extra smooth, whisk the broth in slowly and keep whisking until there are no flour lumps at all before adding milk.
EASY VARIATIONS
You can keep this as a simple side dish or turn it into something that feels like a full meal.
Baked casserole version
Want a slightly thicker, scoopable noodle bake?
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Make the noodles and sauce as written.
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Spoon into a greased 9×13-inch baking dish.
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Top with a light layer of shredded cheese (cheddar, mozzarella, or a blend).
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Bake at 350°F for 15 to 20 minutes, just until hot and bubbly.
Shortcut “pantry” version
If you want a super quick option:
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Replace the roux + broth + milk with 1 can of cream of chicken soup plus ½ cup milk.
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Warm it gently, then stir in cream cheese and sour cream.
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Toss with cooked noodles and serve.
This version is extra classic-tasting. It’s also saltier, so go easy on seasoning until the end.
Add veggies without changing the vibe
Frozen peas are the easiest. Stir in 1 cup during the last minute of tossing so they warm through.
For mushrooms, sauté them first in a little butter until browned, then stir into the sauce.
HOW TO SERVE
This creamy noodle side works with so many dinners.
Serve it with:
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baked or roasted chicken
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pork chops
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meatloaf
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roast beef
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grilled sausage
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simple roasted vegetables
It’s also great with something crisp on the side, like a green salad or quick cucumber salad, to balance the creamy texture.
If you’re serving this at a gathering, keep the noodles warm in a covered dish. Stir once in a while and splash in a little warm milk if it starts to thicken.
HOW TO STORE CREAMY NOODLES
These noodles are best right after tossing, when the sauce is silky and loose. Leftovers still taste great, but they need a little help when reheating.
MAKE AHEAD
You can make the sauce up to one day ahead and refrigerate it.
When you’re ready to serve, warm the sauce gently on the stovetop, adding a splash of milk to loosen it. Cook the noodles fresh and toss together right before serving.
That gives you the best texture.
IN THE FRIDGE
Store leftovers in an airtight container in the refrigerator for up to three to four days.
IN THE FREEZER
Creamy noodle dishes can be frozen, but the texture changes a bit once thawed. The sauce may look separated until it’s reheated slowly and stirred well.
Freeze in a freezer-safe container for up to two months.
PRO TIP: If you’re planning to freeze, slightly undercook the noodles so they don’t turn too soft after reheating.
REHEATING
STOVETOP: Add leftovers to a skillet over low heat. Splash in milk or broth and stir gently until creamy again.
MICROWAVE: Heat in 45-second bursts, stirring each time. Add a small splash of milk if it looks thick.
OVEN: Place in a baking dish, add a little milk, cover with foil, and warm at 350°F until hot.
TROUBLESHOOTING
SAUCE TOO THICK: Add warm milk, warm broth, or reserved pasta water a little at a time.
SAUCE TOO THIN: Simmer gently for a few minutes before adding sour cream, or stir in a tablespoon of Parmesan.
SAUCE LOOKS GRAINY: The heat may be too high. Lower the heat and whisk. A splash of warm milk helps smooth it out.
NOODLES FEEL TOO SOFT: Next time, cook just to tender and toss immediately. Egg noodles don’t need a long boil.
FREQUENTLY ASKED QUESTIONS
Can I use a different kind of pasta?
Yes. Short shapes like rotini, penne, or shells work well. Cook to al dente and toss the same way.
Can I make it without cream cheese?
You can. The sauce won’t be quite as thick, but it will still be creamy. Use an extra ¼ cup sour cream and simmer the sauce a minute or two longer before tossing.
How do I keep it creamy for a potluck?
Make it close to serving time if you can. If you need to hold it warm, keep it covered and stir occasionally. Add warm milk a splash at a time if it tightens.
Can I make it gluten-free?
Yes—use gluten-free noodles and a gluten-free flour blend for the roux. The sauce thickens a little differently, so simmer gently and give it an extra minute if needed.
What protein goes best with it?
Roasted chicken, shredded turkey, and browned sausage all pair well. For a quick meal, stir in shredded rotisserie-style chicken and peas.
Creamy Cafeteria Noodles
Ingredients
- 12 ounces wide egg noodles
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth low-sodium
- 1 cup whole milk
- 4 ounces cream cheese cubed
- ½ cup sour cream
- ¼ to ½ cup grated Parmesan optional
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon paprika optional
- salt to taste
- 1 to 2 tablespoons chopped parsley optional
Instructions
- Bring a large pot of salted water to a boil. Cook egg noodles just until tender. Reserve 1 cup pasta water, then drain.
- In a large skillet over medium heat, melt butter. Add minced garlic and cook 30 seconds, just until fragrant.
- Sprinkle flour over butter and whisk. Cook 1 to 2 minutes, whisking often.
- Slowly whisk in chicken broth, then whisk in milk. Bring to a gentle simmer and cook until lightly thickened.
- Add cream cheese and whisk until smooth.
- Reduce heat to low or remove from heat. Stir in sour cream, onion powder, pepper, paprika (if using), and a small pinch of salt. Taste and adjust seasoning.
- Add drained noodles and toss until evenly coated. Loosen with reserved pasta water (a splash at a time) if needed.
- Sprinkle with parsley and Parmesan (if using) and serve warm.
Notes
