Creamy Cafeteria Noodles
Creamy Cafeteria Noodles are the nostalgic comfort food you remember from school lunch days. Made with simple pantry staples like egg noodles and cream cheese, this recipe is ready in just 30 minutes. Every forkful is coated in a rich, buttery garlic sauce that kids and adults will love.
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
Add sour cream off heat so it stays smooth.
If the sauce tightens as it sits, stir in a splash of warm milk to bring back the creamy texture.
For a heartier dish, stir in peas or shredded chicken right before serving.