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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.
Teri says
Hi buns in my oven! I made these a couple years ago, and absolutely loved them. I guess I forgot to pin them though. When I went to look them up on pintrest, I put amish blanket noodles in the search bar. They came right up. Then I realized that it was your daughter that named them. Every time I’ve made them, I just say we’re having blanket noodles and my family is happy. Love your recipes! Thanks!
Karly says
Haha! I’ll have to tell my daughter that! So funny!
Glad you’re enjoying the recipes!
Pamala says
Hi Karly. After I read your post, I thought, hmmmm, I’m making spaghetti tonight, I wonder if this technique will work? Guess what? I added my spagetti,that was completely submerged, into boiling water. I covered the pan and turned off the heat. I spent the next 30 minutes tinkering with the sauce, making the salad and garlic bread. At exactly 30 minutes, I tested a piece of the pasta and it was perfectly al dente! I drained it and served dinner. It was SO easy and I didn’t have to worry about over cooking or under cooking or keep checking it. Here at over a mile high, I have to cook pasta and rice longer. I’m so happy to share this successful experiment with you. Thanks for the great idea. I will be trying this next with cavatappi when I make mac and cheese.
Karly says
Oh wow!! That was an awesome experiment and I’m glad it worked! I’ll have to give that a try the next time I make pasta too…not sure why it never occurred to me! Brilliant! 🙂
Lisa H. says
My family & I love egg noodles! This is my favorite way to prepare them. Because of you , I have been using this recipe for years. It’s great for camping too!
Violet says
The spiral ones. I must have done something…I stirred them with five minutes left and thought they might still be a little hard. Covered them up to wait and next thing I know they have all fallen apart. I’ll try again with fatter egg noodles and see what happens.
It was probably just me, I tried making some rice instead and I burned it. I think I was just off yesterday…
Karly says
I’m sorry you had troubles! I’m not sure why they would have gone from not quite done to mush in such a short time if the heat was off. Hope you try again though – they’re so good!
Violet says
I don’t know what I did they looked fine and then in he last 5 minutes turned to mush…
Karly says
Oh no! What type of noodles did you use? Mine have never even come close to mush and I often let them keep warm in the pan for extra time.
Hollis Ramsey says
funny about how men and women react to a recipe fail — Mike (on October 28, 2014) said he wasn’t a fan of the recipe because his noodles turned to mush, while Violet (above) blamed herself, NOT the recipe! i notice this a lot in male/female tendencies: the man blames the thing; the woman blames herself.
Karyl Henry says
Love this! What a simple and delicious recipe. I’ll be making this soon for sure.
JRiley says
I followed your recipe to the letter and the noodles were just perfect. Everyone loved them. Definitely a side I will use again and again.
Karly says
I’m so glad to hear that! 🙂
crackerjackheart says
I grew up in Pennsylvania Dutch country, and this dish was standard sickroom fare in my family, except is was served soupy with extra broth. Sort of a simplistic chicken soup, I guess. When I was about 7 I fell out of a bunkbed face first and lodged an incisor in my sinuses. I ate this for weeks after the surgery. It’s easy on the stomach when you’re on pain killers! Oddly, I still feel like this is comfort food; it makes me nostalgic.
Phi @ The Sweetphi Blog says
Totally loving the sound of this recipe! Love the simplicity, love the flavor combination, just everything! Pinning 🙂
mp says
I was wondering if I did this wrong or maybe the measurement are off? The noodles were sitting in a puddle of liquid. Perhaps the noodles should be 16 oz instead of 12? Or maybe less butter and/or broth? The taste was good it was just the extra liquid.
Karly says
Hi @mp,
I don’t think you did anything wrong! We just moved and I’ve noticed that on my new stove I’m having some issues with these too. I just updated the recipe to show I’m making it now on a different stove (so weird that this would affect it so much, but one was a smooth top electric stove and I’m guessing some heat was transferring over to the noodles while they were setting.). So, basically, I’ve been checking the noodles at the thirty minute mark and if the texture is right, I drain the liquid. If the texture isn’t soft enough, I just return to a low heat and continue cooking until the liquid is gone and the noodles are softer. Hope that helps!
Mike says
Sorry, I was not a fan of these. The noodles were overcooked and mushy.
Karly says
@Mike,
I’m sorry to hear they didn’t work out for you!
Hollis Ramsey says
i don’t think the fault is in the recipe; rather, it’s in the timing. be careful not to overcook the pasta!
Wendy says
YAY! Ghanging up this recipe a bit. Using beefy mushroom and french onion soup with a little water to make 28 oz. adding broccoli and some sage, ok added 2 cans of water to thin it more like a broth. and added some tarragon also. serving with rice a roni porcupine balls…… love to experiment!!
Karly says
@Wendy,
Awesome! Hope you enjoyed this!
Deltarose says
I will have to try these- First had Amish noodles at a place called Good n’ Plenty’s, Intercourse Pa. The restaurant included a dairy/deli, animal petting farm, gift shop. You paid one price and they sat you at a table with others-we met and had conversation and a great meal with a couple of students from Australia, Couple from N.Y. and others. Everything was made there by the Amish. From what I can remember, on the table was fresh bread, butter, cottage cheese, tomatoes and other veg. A team of servers continuously brought around of courses on big platters-meats; chicken, sausages, beef, ham, and then noodles, potatoes and other vegetables, etc. Lastly was dessert; Shoefly pie, peach pie, ice creams, puddings. Very enjoyable meal. Loved those noodles!
Karly says
@Deltarose,
That sounds like an amazing meal!
Hollis Ramsey says
i’ve eaten at Good n’ Plenty, too. it was fun, sitting with strangers who became friends over a great meal. the thing i remember most (it’s been a LONG time) is the pickled watermelon rind. SO. DARN. GOOD!
btw, it’s Shoofly, not Shoefly. just sayin’.
we used to go to the Kutztown Festival every summer, for about a decade, while we lived nearby. we knew about Funnel Cakes well before they became so popular, and we made them at home, too.
btw, Karly, if you use bowtie pasta and add cottage cheese, you’ll be eating the Bows & Cheese that i grew up on. and if you take the leftovers (if there are any) from the fridge and fry them up in some (more) butter, they’re even better the next day — the pasta gets brown, crispy bits on the edges and the cottage cheese melts into stringy threads of bliss.
Karly says
Hi Hollis! Bow tie pasta + cottage cheese…never heard of such a thing, but I’m definitely down for trying it! Sounds delicious! Thanks for sharing.
Christina says
I love good n plenty! I went every year as a kid and now I take my daughter every year. It was our family’s tradition.
Arthur in the Garden! says
They look good!
Kayle (The Cooking Actress) says
Mmmmm mmmmm mmmmmm!!! Michael’s stepmom just made us something like these and I ate them ALL UP! love it!
Joanne says
My mom used to make noodles like this all the time! You’d think we were Amish and not Italian. 😛 Total comfort food. Like, whoa.
Gail Burns says
THEY FREEZE WELL I MAKE THEM AND FREEZE THEM ALL THE TIME ,MY KIDS AND GRANDKIDS LOVE THEM.I SPRINKLE FLOOR ON MINE . SO THEY DON,T STICK TOGETHER
GAIL