Slow Cooker Creamy Buttered Noodles

Ingredients

• 12 ounces egg noodles
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt, to taste
• Black pepper, to taste
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream
• 1/2 cup unsalted butter
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Instructions

1. Prepare the Slow Cooker: Grease the inside of your slow cooker with a bit of butter or cooking spray.
2. Add the Noodles: Place the dry egg noodles into the slow cooker, spreading them evenly across the bottom.
3. Add the Broth: Pour in the chicken broth until the noodles are completely submerged.
4. Season: Sprinkle garlic powder, onion powder, salt, and black pepper over the noodles and broth. Stir gently to combine.
5. Cook: Cover the slow cooker and set it to cook on low for 4 hours or on high for 2 hours, stirring occasionally.
6. Incorporate the Cream and Butter: After cooking, add the heavy cream and butter to the slow cooker. Stir well to combine.
7. Final Cook: Let the mixture cook for an additional 30 minutes on low, uncovered, to thicken the sauce.
8. Serve: Once creamy, serve hot, garnished with parsley and Parmesan cheese if desired.