These Amish buttered egg noodles are a bowl of pure comfort food!
They get cooked to perfection in savory chicken broth, then tossed with butter and parsley. The result is an old-fashioned, easy side dish no one can resist!
I have to admit, it’s hard not to eat the whole pot myself! There’s just something so irresistible about slurping up these buttery noodles.
They’re delicious on their own, and they also make a great side for any meal.
Why You’ll Love These Amish Egg Noodles
Buttery Goodness: They offer a burst of savory, buttery goodness. You’ll crave them!
Full of Nostalgia: They’ll remind you of Sunday dinner at grandma’s.
Guaranteed to Impress: This dish is simple but impressive enough to serve at a dinner party.
Easy Recipe: They’re so easy to make and straightforward. You can’t mess them up!
Ingredients
- Extra Wide Egg Noodles: The star of the show! These hearty noodles are perfect for soaking up the sauce.
- Butter: It adds a rich, nutty depth to the dish.
- Chicken Broth: Cooking the noodles directly in broth instead of water ensures they soak up all the goodness.
- Chicken Bouillon Cube: It gives an extra punch of chicken flavor.
- Salt and Pepper: The classic seasoning duo is always a winner.
- Garlic Powder (Optional): This will add extra flavor to the noodles.
- Fresh Parsley: The finishing touch for a pop of color.
How to Make Amish Egg Noodles
Making these noodles couldn’t get any easier!
1. Boil the broth. In a large pot, bring the chicken broth, 2 tablespoons butter, bouillon cube, and salt to a full rolling boil over high heat.
2. Cook the noodles. Add the egg noodles and return to a boil. Cook uncovered for 5 minutes, stirring occasionally.|
3. Let the noodles sit. Turn off the heat and cover the pot. Let the noodles sit for 20-25 minutes until tender and most of the broth has been absorbed. Stir once or twice during the first 10 minutes to prevent sticking.
4. Add the butter. Uncover and stir in the remaining 4 tablespoons of butter until melted. The sauce should be glossy and coat the noodles. If needed, turn the heat back on for a minute to help melt the butter.
5. Season the noodles. Stir in the fresh parsley and season generously with freshly ground black pepper. Taste and add more salt if desired.
6. Serve hot. Serve the buttered noodles immediately while hot. Enjoy!
Tips For the Best Amish Egg Noodles
Follow these tips for the very best noodles.
- Give ‘em an upgrade. Take your noodles to the next level by browning some of the butter first for more flavor.
- Be generous! Don’t be shy with the salt and freshly ground black pepper. They bring out the best in the buttered noodles.
- Give ‘em some garlic. For an extra layer of flavor, add a touch of garlic powder to the broth.
- Try fun variations. Add your favorite herbs, such as thyme or rosemary, for a different flavor profile. You can also top the noodles with grated Parmesan cheese for a tangy, salty kick.
How to Store
Here’s how to keep leftover noodles fresh:
To Store: Place leftover noodles in an air-tight container and store in the refrigerator for up to 4 days. If the noodles seem dry when reheating, add a splash of chicken broth or water.
To Freeze: Allow the noodles to cool completely. Place in a freezer-safe, air-tight container or freezer bag and freeze for up to 3 months. Before you reheat, thaw the noodles in the refrigerator overnight.
To Reheat: Reheat in the microwave at 1-minute intervals until heated through. Or, place the noodles in a saucepan with a small amount of water or chicken broth. Reheat on the stovetop over medium heat, stirring occasionally.
Amish Egg Noodles
6
servings5
minutes30
minutes340
kcalThese Amish egg noodles are creamy, comforting, and delicious! The simple blend of parsley and butter is the perfect coating for tender pasta.
Ingredients
12 ounces extra wide egg noodles
6 tablespoons butter, divided
2 (14-ounce) cans of chicken broth
1 chicken bouillon cube
1 teaspoon salt
1/2 teaspoon garlic powder (optional)
1 tablespoon chopped fresh parsley
Freshly ground black pepper, to taste
Instructions
- In a large pot, bring the chicken broth, 2 tablespoons of the butter, bouillon cube, salt, and garlic powder (if using) to a full rolling boil over high heat.
- Add the egg noodles and return to a boil. Cook uncovered for 5 minutes, stirring occasionally.
- Turn off the heat, cover the pot, and let the noodles sit for 20-25 minutes until tender and most of the broth has been absorbed. Stir once or twice during the first 10 minutes to prevent sticking.
- Uncover and stir in the remaining 4 tablespoons of butter until melted. The sauce should be glossy and coat the noodles. If needed, turn the heat back on for a minute to help melt the butter.
- Stir in the fresh parsley and season generously with freshly ground black pepper. Taste and add more salt if desired.
- Serve the buttered noodles immediately while hot. Enjoy!
Notes
- Use extra wide egg noodles for the perfect tender texture.
- Brown some of the butter first for a deep, nutty flavor.
- Cooking the noodles directly in the broth so they absorb the flavor.
- Finish with an extra pat of butter for a glossy, decadent sauce.
Love these noodles. 1 suggestion for an upgrade. Instead of adding a chicken bouillon cube, add 1 tsp of “Better than Bouillon” chicken base. Really love these noodles.
You drain the noodles before you add the butter, correct?
Hi, Sarah!
Actually, you don’t have to drain Amish egg noodles. You leave them in the covered pot so long that they absorb most of the liquid. (They’re designed to soak it up — that’s what gives them their phenomenal texture.)
After they sit for 20 to 25 minutes, lift the lid and check. Most of the broth should be gone (absorbed into the noodles). Then, simply add the butter and seasonings and voila! Buttery noodle goodness. 🙂