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Butter has no fiber. Counting all uses, this recipe has about 2 1/5 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
Plain cream cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid cream cheese, please tap it and change its rating to Red.
Butter has no fiber. Counting all uses, this recipe has about 2 1/5 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
Plain sour cream has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with 1 tbsp butter and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just tender, about 7–8 minutes. Drain in a colander and return to the pot.
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