10 Easy Recipes Starting with a Bag of Egg Noodles
Transform a simple bag of egg noodles into amazing comfort food meals that your whole family will love. These hearty dishes prove that great cooking starts with basic ingredients.
From creamy casseroles to warming soups, each recipe delivers maximum flavor with minimal fuss and ingredients you probably already have at home.
01. Tuna & Spinach Noodle Bake
Fresh spinach and tender tuna create a healthier twist on classic noodle casserole. This protein-packed dish skips canned soup for a homemade mushroom sauce that tastes incredible.
Ingredients: 12 oz wide egg noodles, 2 cans tuna in water (drained), 4 cups fresh spinach, 8 oz mushrooms (sliced), 3 tbsp butter, 3 tbsp flour, 2 cups milk, 1 cup shredded cheddar cheese, salt and pepper to taste.
How To Make Tuna & Spinach Noodle Bake
1. Cook egg noodles according to package directions until al dente, then drain and set aside. Preheat your oven to 350°F and grease a 9×13 baking dish with butter or cooking spray.
2. Sauté sliced mushrooms in 1 tablespoon butter over medium-high heat until golden brown and moisture evaporates, about 6-8 minutes. Add fresh spinach and cook until wilted, then remove from heat.
3. Make the sauce by melting remaining butter in the same pan, whisking in flour to create a roux. Gradually add milk while whisking constantly until smooth and thickened, about 3-4 minutes.
4. Combine cooked noodles, tuna, mushroom-spinach mixture, and sauce in the prepared baking dish. Top with cheese and bake for 25-30 minutes until bubbly and golden on top.
02. Pressure Cooker Hungarian Goulash
Rich beef stew flavored with smoky paprika and caraway seeds over tender egg noodles. Your pressure cooker transforms tough beef into melt-in-your-mouth perfection in just minutes.
Ingredients: 2 lbs beef chuck roast (cubed), 12 oz egg noodles, 2 large onions (diced), 3 tbsp sweet paprika, 1 tsp caraway seeds, 2 cups beef broth, 2 tbsp tomato paste, 2 tbsp flour, salt and pepper.
How To Make Pressure Cooker Hungarian Goulash
1. Season beef cubes generously with salt and pepper, then toss with flour until evenly coated. Use the sauté function on your pressure cooker to brown beef in batches, creating a deep golden crust on all sides.
2. Add diced onions to the same pot and cook until softened and translucent, about 4-5 minutes. Stir in paprika, caraway seeds, and tomato paste, cooking until fragrant, about 1 minute more.
3. Return beef to the pot and add beef broth, scraping up any browned bits from the bottom. Secure the lid and pressure cook on high for 35 minutes, then allow natural pressure release for 15 minutes.
4. Meanwhile, cook egg noodles according to package directions. Taste goulash and adjust seasoning with salt, pepper, and additional paprika if needed before serving over the hot noodles.
03. Creamy Beef Stroganoff
Tender beef strips in a rich mushroom cream sauce over egg noodles. This restaurant-quality dish uses simple techniques to create an elegant dinner that’s ready in under 30 minutes.
Ingredients: 1 lb beef sirloin (sliced thin), 12 oz egg noodles, 8 oz mushrooms (sliced), 1 large onion (diced), 3 tbsp butter, 2 tbsp flour, 1 cup beef broth, ½ cup sour cream, 2 tbsp Dijon mustard.
How To Make Creamy Beef Stroganoff
1. Cook egg noodles according to package directions while you prepare the stroganoff. Slice beef against the grain into thin strips, then season with salt and pepper for maximum tenderness.
2. Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook beef strips in a single layer without moving them for 2-3 minutes, then flip and cook another 2 minutes until browned. Remove beef and set aside.
3. Add remaining butter to the same skillet and sauté mushrooms until golden brown, about 5-6 minutes. Add onions and cook until softened, then sprinkle flour over vegetables and stir for 1 minute.
4. Gradually whisk in beef broth, scraping up browned bits from the bottom of the pan. Simmer until sauce thickens, about 3-4 minutes, then stir in sour cream and mustard.
5. Return beef to the skillet and simmer gently for 2-3 minutes until heated through. Taste and adjust seasoning before serving immediately over hot egg noodles.
04. Lightened Chicken Noodle Casserole
Classic comfort food made healthier with light ingredients and plenty of vegetables. This family-friendly casserole delivers all the creamy satisfaction you crave without the guilt.
Ingredients: 10 oz egg noodles, 3 cups cooked chicken (shredded), 2 cups frozen mixed vegetables, 1 can cream of mushroom soup (reduced sodium), ½ cup light sour cream, 1 cup reduced-fat cheddar cheese, ½ cup breadcrumbs.
How To Make Lightened Chicken Noodle Casserole
1. Preheat oven to 350°F and spray a 9×13 baking dish with cooking spray. Cook egg noodles according to package directions until just al dente, then drain thoroughly.
2. Steam frozen mixed vegetables in the microwave for 3-4 minutes until heated through and tender. I like to use a mix of carrots, peas, and corn for color and nutrition.
3. Combine cooked noodles, shredded chicken, steamed vegetables, cream of mushroom soup, and light sour cream in a large bowl. Mix gently until everything is evenly coated with the creamy sauce.
4. Transfer mixture to the prepared baking dish and top with shredded cheese and breadcrumbs for a golden, crunchy topping. Bake for 25-30 minutes until heated through and cheese is melted.
05. One-Pan Tuna Noodle Skillet
All the comfort of classic tuna noodle casserole made in one skillet for easy cleanup. This healthier version uses homemade cream sauce instead of canned soup for better flavor and nutrition.
Ingredients: 10 oz egg noodles, 2 cans tuna in water (drained), 1 cup frozen peas, 8 oz mushrooms (sliced), 3 tbsp butter, 3 tbsp flour, 2 cups low-fat milk, ½ cup Parmesan cheese, salt and pepper.
How To Make One-Pan Tuna Noodle Skillet
1. Cook egg noodles according to package directions until al dente, reserving ½ cup pasta cooking water before draining. The starchy water helps create a silky sauce later.
2. Heat butter in a large skillet over medium heat and sauté mushrooms until golden brown and moisture evaporates, about 6-8 minutes. Season with salt and pepper for enhanced flavor.
3. Sprinkle flour over mushrooms and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in milk, stirring continuously until sauce thickens and becomes smooth, about 4-5 minutes.
4. Add cooked noodles, drained tuna, and frozen peas to the skillet, tossing gently to combine. If sauce seems too thick, add reserved pasta water gradually until desired consistency is reached.
5. Remove from heat and stir in Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper before serving immediately while hot and creamy.
06. Rotisserie Chicken Noodle Soup
Creamy chicken noodle soup with a comforting pot pie flavor using convenient rotisserie chicken. This hearty soup comes together quickly and tastes like you simmered it all day.
Ingredients: 8 oz egg noodles, 1 rotisserie chicken (meat removed and shredded), 3 carrots (diced), 3 celery stalks (diced), 1 large onion (diced), 6 cups chicken broth, 1 cup heavy cream, 2 tbsp fresh thyme.
How To Make Rotisserie Chicken Noodle Soup
1. Remove all meat from rotisserie chicken and shred into bite-sized pieces, discarding skin and bones. I recommend using mostly breast meat for the best texture in soup.
2. Heat a large pot over medium heat and sauté diced onions, carrots, and celery until vegetables start to soften, about 6-8 minutes. This creates a flavorful base for your soup.
3. Add chicken broth and bring to a boil, then add egg noodles and cook according to package directions until tender. The noodles will absorb some broth as they cook.
4. Stir in shredded chicken, heavy cream, and fresh thyme, simmering gently for 3-4 minutes until chicken is heated through and soup is creamy.
5. Taste and season with salt and pepper as needed. Serve immediately in warm bowls, garnished with additional fresh thyme if desired for extra flavor and presentation.
07. Eastern European Cabbage Noodles
Simple comfort food with just four humble ingredients that create something magical together. This traditional dish proves that the best recipes often come from the most basic pantry staples.
Ingredients: 12 oz wide egg noodles, 1 large head cabbage (chopped), 4 tbsp butter, 1 large onion (sliced), salt and pepper to taste, caraway seeds (optional).
How To Make Eastern European Cabbage Noodles
1. Cook egg noodles according to package directions until tender, then drain and set aside. Wide noodles work best because they hold onto the cabbage and butter beautifully.
2. Chop cabbage into bite-sized pieces, removing the tough core. Heat 2 tablespoons butter in a large skillet over medium heat and add sliced onions, cooking until golden and caramelized, about 8-10 minutes.
3. Add chopped cabbage to the skillet with onions and season generously with salt and pepper. Cook, stirring occasionally, until cabbage is tender and lightly browned, about 15-20 minutes.
4. Add cooked noodles and remaining butter to the skillet, tossing everything together until noodles are coated and heated through. Sprinkle with caraway seeds if using for authentic Eastern European flavor.
08. Skillet Chicken Broccoli Casserole
All the flavors of classic casserole made healthier and cooked entirely on the stovetop. This one-pan dinner layers raw ingredients that simmer together into creamy perfection.
Ingredients: 10 oz egg noodles, 1 lb boneless chicken thighs (cubed), 4 cups fresh broccoli florets, 1 cup shredded cheddar cheese, 1 can cream of chicken soup, ½ cup milk, 1 tsp garlic powder.
How To Make Skillet Chicken Broccoli Casserole
1. Season cubed chicken thighs with salt, pepper, and garlic powder. Heat a large skillet over medium-high heat and cook chicken pieces until golden brown on all sides, about 6-8 minutes total.
2. Add uncooked egg noodles directly to the skillet with chicken, followed by broccoli florets arranged on top. Pour cream of chicken soup and milk evenly over everything without stirring.
3. Bring mixture to a boil, then reduce heat to medium-low and cover tightly. Simmer for 12-15 minutes until noodles are tender and chicken reaches 165°F internal temperature.
4. Remove from heat and sprinkle shredded cheese over the top. Cover again and let sit for 3-4 minutes until cheese melts completely, then stir gently to combine before serving hot.
09. Homestyle Chicken Noodle Soup
Classic chicken noodle soup loaded with vegetables and made healthier with whole wheat noodles. Simmering bone-in chicken creates incredible homemade flavor using convenient store-bought broth.
Ingredients: 8 oz whole wheat egg noodles, 2 lbs bone-in chicken breasts, 8 cups low-sodium chicken broth, 3 carrots (sliced), 3 celery stalks (chopped), 1 large onion (diced), 2 bay leaves, fresh parsley.
How To Make Homestyle Chicken Noodle Soup
1. Place bone-in chicken breasts in a large pot with chicken broth and bay leaves. Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through and tender.
2. Remove chicken from broth and let cool slightly, then remove and discard skin and bones. Shred chicken meat into bite-sized pieces and set aside for later use.
3. Strain the enriched broth through a fine mesh strainer to remove any impurities, then return to the pot. Add diced onions, sliced carrots, and chopped celery to the broth.
4. Bring soup to a boil and add egg noodles, cooking according to package directions until tender. The vegetables will cook alongside the noodles and become perfectly tender.
5. Return shredded chicken to the pot and simmer for 2-3 minutes until heated through. Remove bay leaves, taste for seasoning, and garnish with fresh parsley before serving in warm bowls.
10. Savory Mushroom Beef Noodle Soup
Hearty soup where mushrooms and beef create deep, rich flavor together. A splash of Worcestershire sauce adds umami depth that makes this simple soup taste incredibly sophisticated.
Ingredients: 8 oz egg noodles, ½ lb ground beef, 12 oz mixed mushrooms (sliced), 1 large onion (diced), 6 cups beef broth, 2 tbsp Worcestershire sauce, 2 cloves garlic (minced), fresh thyme.
How To Make Savory Mushroom Beef Noodle Soup
1. Brown ground beef in a large pot over medium-high heat, breaking it up with a spoon until cooked through and no longer pink. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
2. Add sliced mushrooms to the pot with beef and cook until mushrooms release their moisture and become golden brown, about 8-10 minutes. This concentrates their flavor beautifully.
3. Stir in diced onions and minced garlic, cooking until onions are softened and fragrant, about 4-5 minutes. The garlic should smell amazing but not burn.
4. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring to a boil and add egg noodles, cooking until tender.
5. Season with salt, pepper, and fresh thyme leaves. Simmer for 2-3 minutes more to let flavors meld together before ladling into bowls and serving immediately while hot.
Final Thoughts
These egg noodle recipes prove that simple ingredients can create extraordinary meals your family will request again and again. Each dish offers comfort and satisfaction without complicated techniques.
Keep a bag of egg noodles in your pantry and you’ll always have the foundation for a delicious, warming dinner that brings everyone to the table.
