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+ servings
Seasoned egg noodles in a white bowl.

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.
Course Main Course
Cuisine American
Keyword comfort food, easy pasta recipes, weeknight dinner recipes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
Calories 328kcal


  • 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


  • 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.


lightly adapted from food.com


Calories: 328kcal | Carbohydrates: 41g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 758mg | Potassium: 266mg | Fiber: 2g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 10.3mg | Calcium: 41mg | Iron: 1.5mg