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.
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.
