I'd munch on this daily if I could.

In the hustle and bustle of our busy lives, there's something incredibly comforting about a dish that reminds us of the simpler times, like cafeteria-style creamy noodles. This recipe takes me back to my school days when lunch was all about comfort and simplicity. The slow cooker makes this dish a breeze to prepare, perfect for when you're juggling work deadlines and evening errands. Plus, it's a hit with both kids and adults, making it a fantastic go-to for family dinners.

These creamy cafeteria noodles pair wonderfully with a fresh green salad and some garlic bread on the side. If you're looking to add a bit more protein to your meal, grilled chicken or meatballs complement the dish beautifully. And for a complete comfort food experience, consider serving it with steamed vegetables like broccoli or green beans.

Servings: 6

12 oz egg noodles
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Chopped parsley for garnish (optional)

1. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.

2. In the slow cooker, combine chicken broth, heavy cream, butter, garlic powder, and onion powder.

3. Add the cooked noodles to the slow cooker and mix well to combine.

4. Cook on low for 2-3 hours, stirring occasionally to ensure the noodles are well coated with the creamy mixture.

5. About 15 minutes before serving, stir in the grated Parmesan cheese. Season with salt and pepper to taste.

6. Serve hot, garnished with chopped parsley if desired.

For a heartier version, you can add cooked shredded chicken or ham to the noodles. If you prefer a bit of a kick, sprinkle in some red pepper flakes. For a lighter version, you can substitute half-and-half for the heavy cream. And if you're a veggie lover, toss in some steamed peas or sautéed mushrooms for added texture and flavor.