The Easiest Amish Egg Noodles Recipe — Buns In My Oven (2024)

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45 minutes minutes

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Karly CampbellPosted:2/14/20Updated:5/20/20

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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.

Follow me on social for more recipe ideas & inspiration!

Recipe

Amish Egg Noodles

These noodles will serve 6 as a side dish, but you could easily add some cooked, shredded chicken and a little Parmesan to turn this into a main dish.

4.14 from 65 votes

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Prep5 minutes minutes

Cook40 minutes minutes

Total45 minutes minutes

Serves 6 servings

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.
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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:

lightly adapted from food.com

Nutrition Information:

Author: Karly Campbell

Course:Main Course

Cuisine:American

Keyword:comfort food, easy pasta recipes, weeknight dinner recipes

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@bunsinmyoven

This recipe was originally published in July 2014. It was updated with new photos in February 2020.

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Mary says
Posted on 5/13/2023 at 7:11PM
An observation, making on a gas vs electric. The gas did not continue cooking as does electric, so the next time on gas I will leave on very low heat for a bit.
Reply
April carlson says
Posted on 4/30/2021 at 5:02AM
I am grilling steak tonight and i was wondering if any one has tried this recipe using beef stock and beef bouillon cubes?
Reply
Yuly says
Posted on 4/29/2021 at 7:20PM

This recipe was so yummy! My whole family loved it! I will definitely be making this again.
Reply
- Karly says
  Posted on 4/30/2021 at 5:56AM
  So glad to hear that!
  Reply
Melissa says
Posted on 4/1/2021 at 5:51PM
Very similar to Amish Brown Butter noodles.I like to use the frozen “potpie” noodles. rheames brand. Very good.
Reply
MJ says
Posted on 1/18/2021 at 7:08PM

Simple, and delicious. Only added a minute or two at the end, after returning it to a low boil for my perfect doneness. I liked the addition of parsley. Served noodles with lemon chicken. This recipe is a keeper. Thanks Karly.
Reply
- Karly says
  Posted on 1/19/2021 at 6:04AM
  Thank you! 🙂
  Reply
Janie J says
Posted on 1/7/2021 at 5:10PM
I’m really excited to try these! Does all of the liquid absorb? Or is it “saucy”?
Reply
- Karly says
  Posted on 1/8/2021 at 6:58AM
  Hi Janie! Most of the liquid absorbs or evaporates, but there is a bit of a light sauce from the leftover starchy liquid and butter.
  Reply
Jolene says
Posted on 9/2/2020 at 4:56PM

All three of my little boys ate it!!! It’s a winner! Perfect side for my broccoli chicken… I never knew what to serve with it since it already has cheese and broccoli. I veggie seems redundant and mac and cheese was too much cheese.
Thanks so much for an easy recipe that the whole family loves!
Reply
- Karly says
  Posted on 9/3/2020 at 5:49AM
  So glad to hear it was a hit!
  Reply
Midwest says
Posted on 6/7/2020 at 9:32PM

This came out great! Noodles were done and it was a perfect side dish for the tilapia I made. Thanks for the tasty recipe!
Reply
- Karly says
  Posted on 6/8/2020 at 5:17AM
  Glad you enjoyed this one! 🙂
  Reply
L Lavine says
Posted on 6/5/2020 at 7:14PM
this recipe has potential to be great…however the noodles are not nearly done after 3o minutes. I had to cook the noodles on low for about 15 additional minutes, which made some of the noodles fall apart. A little tweaking is necessary.
Reply
- Karly says
  Posted on 6/5/2020 at 7:51PM
  Hi there! I’m sorry you had issues with this one. We make these all the time (like, more often than I should admit, haha) and we’ve never had any issue with the noodles not being done. Are you sure your lid was on nice and tight? I’m not sure what else would have been the issue.
  Reply
  - Randy Bourne says
    Posted on 2/24/2021 at 8:03PM
    How long to cook the noodles depends on the noodles. The wide noodles I pick up at the store behave just as the recipe suggests. However, I have a friend who makes his own noodles, and they are delicious. They are significantly thicker that the store-bought variety, and he dries them, so I just let them sit longer in the pot and, if necessary, cook then another 10 minutes or so adding liquid so noodles can scorch. As you note, they will hold 20 minutes in the pot after cooking, so that gives me the time to catch up, as it were. Great recipe! Thanks.
- Rita says
  Posted on 1/13/2024 at 5:35PM
  
  I also added a few extra minutes and a little water, i think i am at a different altiltude, spelled it wrong but I hope u understand . This was perfect. Thank u for sharing, I am adding this recipe to my list
  Reply
  - Karly Campbell says
    Posted on 1/14/2024 at 7:27AM
    So glad you enjoyed the recipe!
Noah John says
Posted on 3/12/2020 at 8:20AM
Thanks Karle for the recipe. Homemade egg noodles are the best. My mom rolls hers into sheets, let’s them dry, and then loosely folds/ rolls them and cuts them into strips. It’s easy to get nice skinny noodles that way.
Reply
Jill says
Posted on 3/11/2020 at 7:05PM

Delicious.
Reply
Susan Hoefer says
Posted on 12/16/2019 at 1:36PM
These recipes and your crockpot ebook aren’t low carbs! I’m doing keto! Sorry!
Reply
- Karly says
  Posted on 12/16/2019 at 3:44PM
  Hi Susan! No, most of the recipes here aren’t low carb. I do have another blog, thatlowcarblife.com, that is completely low carb recipes. 🙂
  Reply
- Alplily says
  Posted on 6/4/2021 at 8:08PM
  
  You really cannot expect every recipe on earth to cater to every weird diet or food restriction. Sheesh.
  Reply
JANE says
Posted on 4/2/2019 at 11:55AM
I am making these tonight for my Mom who is under Hospice care. Hoping they will bring her comfort. Can I ask where you get your blanket noodles? I love pasta and have never seen them. Thanks.
Reply
- Karly says
  Posted on 4/3/2019 at 10:56AM
  Hi Jane! I get them from Hy-Vee or Walmart. They come in a twist tie topped bag and look a little more homemade than something like Creamette or major brands. The brand I use is Essenhaus but there are lots of similar brands. Hope your mama enjoys. 🙂
  Reply
deborah munari says
Posted on 2/19/2019 at 11:50AM
can u use frozen egg noodles in this recipe …
Reply
- Karly says
  Posted on 2/20/2019 at 7:25AM
  I’ve never tried it with frozen.
  Reply

Older Comments

The Easiest Amish Egg Noodles Recipe — Buns In My Oven (2024)

FAQs

Are amish noodles the same as egg noodles? ›

Why are Amish Kitchens Noodles so yellow compared to other noodles? They are made with egg yolks only, rather than the entire egg, to create a richer taste and more golden color.

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How do you know when Reames egg noodles are done? ›

Cook noodles uncovered for 20 minutes or until desired tenderness, stir occasionally. Drain thoroughly. Noodles will be tender but still slightly firm.

Do you thaw frozen egg noodles before cooking? ›

FAQ: Can frozen egg noodles be cooked directly from the freezer? Yes, frozen egg noodles can be cooked directly from the freezer. There is no need to thaw them before cooking.

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What are grandma noodles? ›

Grandma's famous handcrafted, bronze drawn, artisan style, – Egg Noodles. Cut by hand and made fresh every day. Ingredients: Unbleached, Unbromated, enriched wheat flour (niacin, iron, thiamine, riboflavin, folic acid) pure filtered water, whole eggs, salt, annatto, Non-GMO corn starch.

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Is there such a thing as frozen egg noodles? ›

Reames® Homestyle Egg Noodles are perfect for soups, casseroles and more! Frozen for fresher homemade taste! SIMPLE INGREDIENTS, homestyle egg noodles are made with just 3 ingredients: Flour & Eggs & Water.

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What country invented egg noodles? ›

Egg noodles were invented between 25 and 200 AD in the Latjia site in Qinghai, China. The egg noodles were originally made using a mixture of broom corn and foxtail millet. Pasta: legend claims that Marco Polo was the one to bring noodles to Italy during the late 13th Century.

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What is another name for egg noodles? ›

The most common varieties of fresh egg noodles you'll find are wonton noodles, Hong Kong-style (chow mein) noodles, and lo mein noodles.

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What type of noodles are egg noodles? ›

What Are Egg Noodles? Egg noodles are a type of noodle made from eggs and flour. Other types of noodles, like store bought pasta commonly used in spaghetti, use water and flour. Making dough for egg noodles involves mixing eggs and flour until they're like clay.

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Are wheat noodles and egg noodles the same? ›

Wheat noodles are made with wheat flour and usually egg and are made by pulling and stretching the dough into noodles. Egg noodles are wheat-based and contain egg and an agent that raises the pH levels resulting in a chewier noodle.

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What is the difference between egg noodles and other noodles? ›

Ingredients: The main difference between egg noodles and pasta is that the former must contain eggs. While many homemade pasta recipes include eggs, most dried pasta from the supermarket does not. Cooked texture: Many egg noodle recipes call for cooking the noodles until they're soft and tender.