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This Amish egg noodles recipe is one of the most requested side dishes from my kids! They just love these easy buttered noodles.
I don’t want to be presumptuous or anything, but these Amish Egg Noodles are your new favorite side dish.
Just wait. You’ll see.
My daughter and I are both total pasta lovers, so when I’m asking what to make for dinner she always pipes up with “blanket noodles.” I know, blanket noodles sound weird, but she just calls them that because the shape of the egg noodles I buy are long and wide, like blankets. Ha! That girl cracks me up.
Anyway, you can use any dried egg noodles for this, but I really love the larger shapes for this easy side dish.
How to cook egg noodles:
This recipe is one of those hands off, set it and forget it recipes that is super forgiving. You basically bring some chicken stock and a bouillon cube to a boil, dump in some noodles, return to a boil, and then turn off the heat, cover the noodles, and walk away.
Thirty minutes later you have the most perfectly satisfying comfort food… True story.
Well, I did skip one important step…butter!
After the noodles are cooked through, you drop in a half stick of butter (or more! I won’t judge!) and then stir in a little parsley, salt, and pepper.
We really like the simplicity of this dish. These noodles just have a nice, mellow, buttery vibe going on. Love them so much!
Can Amish egg noodles be reheated?
Yes, and they still taste great! You can microwave them until warm stirring every minute.
You might want to add a little extra butter if they appear to look a little dry. More butter never hurt! 😉
Looking for something to serve with this egg noodle recipe?
These go great alongside my crock pot pork chops , baked drumsticks, and with steak bites. Yes we eat egg noodles often and with everything. I bet you’ll start too! 😉
Some of other sides that seem to be on repeat in my house are these oven roasted potatoes with bacon, the creamiest macaroni and cheese you’ll ever eat, and these green beans with bacon and onions.
Amish Egg Noodles
Ingredients
- 6 tablespoons butter, divided
- 28 ounces chicken broth
- 1 chicken bouillon cube
- 12 ounces extra wide egg noodles
- 1 teaspoon parsley flakes
- Salt and pepper, to taste
Instructions
- In a large pan, brown two tablespoons of butter over medium heat.
- Pour the chicken stock and bouillon cube into the pan and bring to a boil.
- Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat.
- Let the noodles set for 30 minutes, stirring every 10 minutes or so.
- Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender.
- Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste.
- Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.
Tips & Notes:
Nutrition Information:
This recipe was originally published in July 2014. It was updated with new photos in February 2020.
Charriss says
Should I use frozen egg noodles for this or the dried type?
Karly says
@Charriss,
I used the dried kind. Not sure how frozen would work, but if you try it please let me know!
Lori says
I think anything with extra wide egg noodles automatically tastes great. Combined with chicken broth and parsley and it’s a sure winner.
dina says
these noodles look so comforting!
Ann B. says
I like the simplicity of this too….I was especially interested in browning of the butter before adding the stock….I’ll have to try this.
Miss @ Miss in the Kitchen says
My guys would love this!
Annie @ Annie's Noms says
Could totally do with a big bowl of these now, heck I don’t need them as a side dish, I’ll just eat them all!
Mike says
I have to watch my carbs now, but many are the times that I’ve made a similar dish to this – well, similar in that it used egg noodles. I love ’em, and prefer them to rice or mashed potatoes w/ stroganoff.
My dish was quick and easy and cheap – I was then and still am a bachelor, not a gourmet. Cook the egg noodles, and drain them, then while they’re draining, put in a can of cream of chicken soup and a can full of milk (or water, depending upon how broke I was at the time). Heat, then put the noodles back in. If I had it, I’d add the rest of a deli chicken or can of chicken, maybe a can of new peas. I’d sometimes make it w/ tuna, only using cream of mushroom soup. Everything is a lot more expensive now, but I used to make it for less than two bucks and get three/four meals out of it. Sure, it was just a step up from Ramen, but I liked and still crave it now ‘n then.
Carol from Wild Goose Tea says
I make a dish almost identical to this one already. I can attest to the fact what a family favorite this is. It’s simple, but simply delicious.
Rina~I Thee Cook says
I love egg noodles! I will be trying this soon.
Jocelyn @BruCrew Life says
I could eat pasta every single day of my life! I am totally loving these easy noodles for a simple side dish!
Cookbook Queen says
Carbs are my life!! Love this.
Katrina @ In Katrina's Kitchen says
One of my favorite all time recipes! Mmmm and I just happen to have egg noodles in the pantry… 🙂
Melanie @ Carmel Moments says
Egg noodles seem so simple yet I adore them. My favorite way to eat them is lightly buttered and sprinkled with bread crumbs.
These look divine!
Have a great week Karly!
Belinda@themoonblushbaker says
I love it! Buttery, chicken and eggy comfort. If I can not find these wide noodles; I like to cut egg lasagne sheets into “fake” noddles. My dinner meal tomorrow is confirmed!
Taylor @ Food Faith Fitness says
Hellloooooo comfort in a bowl. I adore egg noodles, yet I definitely do not shove them in my face nearly enough. I love how easy these are and perfect to start the week. Carbs for life yo’, Pinned!