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.


  • 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.

Tips & Notes:

lightly adapted from

Nutrition Information:

Calories: 328kcal (16%)| Carbohydrates: 41g (14%)| Protein: 9g (18%)| Fat: 14g (22%)| Saturated Fat: 7g (44%)| Cholesterol: 77mg (26%)| Sodium: 758mg (33%)| Potassium: 266mg (8%)| Fiber: 2g (8%)| Sugar: 1g (1%)| Vitamin A: 400IU (8%)| Vitamin C: 10.3mg (12%)| Calcium: 41mg (4%)| Iron: 1.5mg (8%)


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