Amish Buttered Egg Noodles

Thinking of side dishes to enjoy with your main meal can be a hassle sometimes. On top of cooking the main dish, cooking something on the side can feel like a lot of work. But these simple buttered egg noodles are super easy to make. There isn’t too much prep work or cooking involved, so you don’t have to work too hard to make this yummy recipe.

The egg noodles are cooked with butter, chicken broth and a bouillon cube which give the thick noodles tons of flavor. The noodles are wonderfully chewy and soak up all the liquids beautifully. Though this buttered egg noodle recipe is flavorful, it won’t overwhelm the main dish.

Jump to:

• WHAT’S THE DIFFERENCE BETWEEN EGG NOODLES AND OTHER PASTA NOODLES?
• INGREDIENTS
• HOW TO MAKE THE BEST BUTTERED EGG NOODLES
• QUESTIONS ABOUT THE RECIPE
• TIPS
• Amish Butter Egg Noodles Recipe

WHAT’S THE DIFFERENCE BETWEEN EGG NOODLES AND OTHER PASTA NOODLES?

There are two big differences between the two pastas. Egg noodles have to be made with eggs while regular pasta doesn’t. Most regular homemade pasta is made with eggs, but the regular dried pasta you buy from the grocery store doesn’t always have eggs. 

The other difference is the desired end texture. Regular pasta should be cooked al dente, or with a bit of a bite. On the other hand, egg noodles are usually cooked until they are soft.

INGREDIENTS

Butter: Adds flavor and creaminess to the dish. Salted or unsalted butter works in this recipe.

Chicken Broth: The source of most of the flavor in this recipe. You can switch out the chicken broth with beef or vegetable broth. Use homemade or store-bought broth.

Chicken Bouillon Cube: Increases the chicken flavor in the broth. Make sure that the bouillon cube is completely dissolved. Biting into it will not taste great! 

Egg Noodles: Try to find extra wide noodles that aren’t too thick. This may change the cooking time needed. Egg noodles soak up the liquids well and have a chewy texture. 

Parsley: adds a little earthiness to the dish.

Salt and Pepper: make the flavors of the egg noodles pop.

HOW TO MAKE THE BEST BUTTERED EGG NOODLES

This side dish recipe is easy and quick to make! Pour the stock and bouillon cube into a pot and bring it up to a boil. Add in the noodles and wait for it to come to a boil again. Once it’s boiling, remove it from the heat, place a lid on the pot, and let the noodles soak in the stock. 

When the noodles have cooked, toss the butter in and stir until well combined. Toss in some parsley, and add salt and pepper to taste. Give the noodles another good mix, and you’re good to go! 

That really is all you need to do to make this delicious side dish recipe. Feel free to add in more butter, parsley, or other ingredients to make it fit your tastes. 

QUESTIONS ABOUT THE RECIPE

Can I reheat this recipe?

Yes, you can reheat this recipe. The best way to reheat them is by microwaving the pasta in intervals of one minute. Microwave the noodles for a minute, stir, then repeat until the noodles are warm. To keep the egg noodles nice and moist, add in a bit of butter when microwaving.

What can I serve with these buttered egg noodles?

They go well with almost anything! They taste great with meat recipes like steak, pork chops, or chicken. We don’t recommend eating them as a side for a carb-heavy dish (i.e. spaghetti and meatballs), though.

Is this pasta soupy? 

In this buttered egg noodle recipe, you don’t strain the pasta after cooking it in the broth. But don’t worry, much of the stock evaporates during the cooking process. There is a bit of liquid at the end, but it’s not too much.

Can I make the egg noodles by hand?

Yes, you can. There are plenty of recipes online. This recipe is supposed to be as simple as possible, so this recipe uses store-bought egg noodles. 

Do I have to use chicken broth?

Feel free to use beef broth or vegetable broth in the recipe. It will create a different taste, but experiment and see what you like.

How do I store this recipe?

Follow the same cooking process, but let the noodles cool completely. Then you can place them in an airtight container in the fridge for 2 days.

Can I use a different pasta?

Yes! This recipe is quite versatile, so feel free to use any pasta you like. It’s best to use pastas that are dried and unstuffed (i.e. ravioli). Some of the best substitutes are spaghetti, farfalle, and penne.

TIPS

• Switch out the chicken broth for beef or vegetable broth for a different experience. 
• Brown the butter to take the flavor to the next level. 
• If you are unable to find extra-wide egg noodles, then you may have to adjust the cooking time. Always test how done your pasta is before turning off the stove. 
• You can use bouillon granules instead of a cube. Either works fine in this recipe.
• Don’t strain the pasta in this recipe. The starch that comes off the pasta will make the buttery sauce thicker and smoother. 
• To add another level of flavoring, mix in some grated Parmesan cheese. It will add a lovely savory flavor.

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