13 Delicious Amish Buttered Egg Noodles Recipes

Feeling cozy yet? There’s nothing quite like the comforting embrace of buttery Amish egg noodles to warm your heart and belly. Whether you’re whipping up a quick weeknight dinner or indulging in a seasonal favorite, these 13 delicious recipes are sure to delight. From creamy casseroles to simple skillet dishes, get ready to fall in love with every forkful. Let’s dive into the buttery goodness!

Creamy Garlic Parmesan Amish Buttered Egg Noodles

Every now and then, a dish comes along that’s so comforting, so downright delicious, it feels like a hug from the inside. That’s exactly what you’re in for with these creamy, dreamy noodles that’ll have you swooning with every forkful.

Ingredients

• Egg noodles – 12 oz
• Butter – ½ cup
• Heavy cream – 1 cup
• Garlic – 4 cloves, minced
• Parmesan cheese – 1 cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means perfectly seasoned noodles later.
2. Add the egg noodles to the boiling water and cook for 7 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the noodles cook, melt the butter in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
5. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer.
6. Drain the noodles and immediately add them to the skillet, tossing to coat in the creamy garlic sauce.
7. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and smooth.
8. Season with salt and black pepper, tossing to combine.

Creamy doesn’t even begin to cover it—these noodles are luxuriously smooth with a punch of garlic and a salty Parmesan kick. Serve them up as the star of the show or alongside your favorite protein for a meal that’s anything but ordinary.

Amish Buttered Egg Noodles with Mushrooms and Thyme

Howdy, noodle lovers! If you’re in the mood for a dish that’s as comforting as a hug from your grandma but with a gourmet twist, you’ve hit the jackpot. This buttery, herby, mushroomy masterpiece is about to become your weeknight hero.

Ingredients

• Egg noodles – 8 oz
• Butter – 4 tbsp
• Mushrooms – 1 cup, sliced
• Fresh thyme – 1 tbsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil. Tip: Salting the water now means flavor in every bite later.
2. Add the egg noodles to the boiling water and cook for 7 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the noodles cook, melt 2 tbsp of butter in a large skillet over medium heat.
4. Add the sliced mushrooms to the skillet and sauté for 5 minutes, or until golden. Tip: Don’t crowd the pan for the perfect sear.
5. Drain the noodles and immediately toss them in the skillet with the remaining 2 tbsp of butter and fresh thyme.
6. Stir everything together for 2 minutes, ensuring the noodles are evenly coated and the thyme is fragrant.
7. Season with salt, give it one final stir, and remove from heat.

Yum! These noodles are the epitome of creamy meets earthy, with a texture that’s just the right side of slippery. Serve them up in a big bowl with a sprinkle of extra thyme for that Instagram-worthy finish.

Cheesy Bacon Amish Buttered Egg Noodles

Ready to dive into a dish that’s as comforting as a hug from your grandma but with a twist that’ll make your taste buds do a happy dance? Cheesy Bacon Amish Buttered Egg Noodles are here to save your dinner from the mundane, blending simplicity with indulgence in every forkful.

Ingredients

• Egg noodles – 12 oz
• Bacon – 6 slices
• Butter – 4 tbsp
• Cheddar cheese – 1 cup, shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means perfectly seasoned noodles later.
2. Add the egg noodles to the boiling water and cook according to package instructions, usually about 8 minutes, until al dente.
3. While the noodles cook, fry the bacon in a large skillet over medium heat until crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain, then crumble.
4. Drain the noodles and return them to the pot. Tip: Reserve a cup of pasta water; it’s gold for adjusting sauce consistency.
5. Add the butter to the hot noodles, stirring until melted and evenly coating the noodles.
6. Stir in the shredded cheddar cheese, crumbled bacon, salt, and black pepper until the cheese is melted and everything is well combined. Tip: If the mixture seems dry, splash in some reserved pasta water a little at a time.

Fluffy, cheesy, and with just the right amount of smoky bacon, this dish is a textural dream. Serve it straight from the pot for that rustic charm or fancy it up with a sprinkle of fresh herbs for your next dinner party.

Amish Buttered Egg Noodles with Caramelized Onions

Unbelievably simple yet ridiculously comforting, this dish is like a warm hug from your grandma—if your grandma was Amish and really into caramelized onions. Perfect for those nights when you want to feel fancy without actually putting in fancy effort.

Ingredients

• Egg noodles – 12 oz
• Butter – 4 tbsp
• Onion – 1 large, thinly sliced
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means you’ll need less salt later.
2. Add the egg noodles to the boiling water and cook according to package instructions, usually about 8 minutes, until al dente.
3. While the noodles cook, melt 2 tbsp of butter in a large skillet over medium heat. Tip: Don’t rush the butter—let it melt slowly to avoid burning.
4. Add the thinly sliced onion to the skillet, stirring occasionally, until they’re golden brown and caramelized, about 15 minutes. Tip: Low and slow is the key to perfect caramelization—no shortcuts here.
5. Drain the noodles and return them to the pot. Toss with the remaining 2 tbsp of butter until melted and evenly coated.
6. Combine the buttered noodles with the caramelized onions, mixing gently to avoid breaking the noodles. Season with salt to taste.

Amish buttered egg noodles with caramelized onions are the ultimate comfort food—silky, rich, and with a sweet depth from the onions. Try topping with a sprinkle of fresh parsley or a dash of black pepper for an extra kick.

Herbed Amish Buttered Egg Noodles with Lemon Zest

Craving a dish that’s as comforting as a hug from your grandma but with a zesty twist that’ll make your taste buds dance? Look no further than these herbed Amish buttered egg noodles, where simplicity meets a burst of flavor.

Ingredients

• Egg noodles – 12 oz
• Butter – 4 tbsp
• Fresh parsley – 2 tbsp, chopped
• Fresh dill – 1 tbsp, chopped
• Lemon zest – from 1 lemon
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the egg noodles to the boiling water and cook for 7 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the noodles cook, melt the butter in a small saucepan over low heat, being careful not to let it brown.
4. Drain the noodles thoroughly and return them to the pot.
5. Pour the melted butter over the noodles, tossing gently to coat each strand evenly.
6. Add the chopped parsley, dill, lemon zest, salt, and black pepper to the pot.
7. Toss the noodles with the herbs and seasonings until everything is well combined and the noodles are fragrant.
8. Serve immediately for the best texture and flavor.

Delightfully tender with a buttery sheen, these noodles are a canvas of herby freshness and citrusy spark. Try topping them with a sprinkle of Parmesan or serving alongside grilled chicken for a meal that’s anything but ordinary.

Amish Buttered Egg Noodles with Peas and Pancetta

Let’s face it, folks—sometimes the simplest dishes steal the show, and this one’s no exception. Picture this: buttery noodles hugging sweet peas and crispy pancetta in a dance of comfort and flavor that’ll have you swooning.

Ingredients

• Egg noodles – 12 oz
• Pancetta – 4 oz, diced
• Frozen peas – 1 cup
• Butter – 4 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the egg noodles and cook according to package instructions, usually about 8 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While noodles cook, heat a large skillet over medium heat and add the diced pancetta. Cook until crispy, about 5 minutes. Tip: No oil needed—pancetta renders its own fat.
4. Remove pancetta with a slotted spoon and set aside, leaving the fat in the skillet.
5. In the same skillet, add the frozen peas and cook for 2 minutes, just until heated through. Tip: This quick cook keeps peas bright and sweet.
6. Drain the noodles and return them to the pot. Add butter, salt, and pepper, tossing until the butter melts and coats the noodles.
7. Gently fold in the peas and pancetta, mixing just enough to distribute evenly.

Dig into a bowl where the noodles are luxuriously slick with butter, the peas pop with sweetness, and the pancetta adds a salty crunch. Serve it up with a sprinkle of fresh herbs or a dusting of Parmesan for an extra layer of deliciousness.

Spicy Amish Buttered Egg Noodles with Chili Flakes

Ready to turn your noodle game up a notch? This Spicy Amish Buttered Egg Noodles with Chili Flakes is like a cozy blanket for your taste buds, with just the right kick to keep things interesting.

Ingredients

• Egg noodles – 8 oz
• Butter – 4 tbsp
• Chili flakes – 1 tsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Tip: Salting the water now enhances the noodles’ flavor from the inside out.
2. Add the egg noodles to the boiling water and cook for 7 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the noodles in a colander, then return them to the pot off the heat.
4. Add the butter, chili flakes, and salt to the noodles. Stir until the butter is fully melted and the noodles are evenly coated. Tip: For an extra flavor boost, let the butter brown slightly before adding the other ingredients.
5. Serve immediately while hot.

Fluffy, buttery, and with a delightful heat that builds with each bite, these noodles are a simple yet bold dish. Try topping with a fried egg for an extra layer of richness, or serve alongside grilled vegetables for a balanced meal.

Amish Buttered Egg Noodles with Roasted Garlic and Rosemary

Howdy, noodle lovers! If you’re ready to butter up your life in the most delicious way possible, you’ve stumbled upon the right recipe. This dish is like a cozy hug from your grandma, if your grandma was a carb-loaded, garlicky dream.

Ingredients

• Egg noodles – 12 oz
• Butter – ½ cup
• Garlic – 6 cloves
• Fresh rosemary – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 400°F. This is where the magic begins, folks.
2. Peel the garlic cloves and toss them onto a small baking sheet. Roast for 15 minutes, or until they’re golden and smell like heaven.
3. While the garlic is getting its tan on, cook the egg noodles according to the package instructions. Pro tip: Salt the water like the sea for flavor that pops.
4. Drain the noodles and return them to the pot. No rinsing—we’re not washing away flavor here.
5. Mash the roasted garlic into a paste. This is your flavor bomb, handle with care.
6. Melt the butter in the pot with the noodles over low heat. Stir in the garlic paste, rosemary, and salt. Mix until every noodle is coated in buttery goodness. Pro tip: Fresh rosemary is key here; dried just doesn’t bring the same party.
7. Serve immediately. Pro tip: For an extra touch of fancy, garnish with a sprig of rosemary.

So, what’s the verdict? These noodles are the perfect mix of silky, buttery, and herby with a punch of roasted garlic that’ll make you weak in the knees. Try serving them alongside a juicy roast chicken or, let’s be real, straight out of the pot with a fork.

Amish Buttered Egg Noodles with Sundried Tomatoes and Basil

Gather ’round, folks, because we’re about to turn your average weeknight dinner into a buttery, herby, sun-dried tomatoey masterpiece that’ll have you questioning why you ever settled for plain pasta.

Ingredients

• Egg noodles – 12 oz
• Butter – ½ cup
• Sundried tomatoes – ½ cup, chopped
• Fresh basil – ¼ cup, chopped
• Salt – 1 tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, melt the butter in a large skillet over medium heat until it’s just beginning to bubble.
4. Drain the noodles, reserving ¼ cup of the pasta water, then add the noodles directly to the skillet with the melted butter.
5. Toss the noodles in the butter, then add the chopped sundried tomatoes and basil, stirring to combine everything evenly.
6. If the mixture seems dry, gradually add the reserved pasta water until the noodles are perfectly coated and glossy.
7. Season with salt, give it one final toss, and remove from heat.

Mmm, what you’ve got here is a dish that’s rich and velvety from the butter, with pops of sweet tanginess from the sundried tomatoes and a fresh kick from the basil. Serve it up with a sprinkle of extra basil on top for a pop of color, or go wild and add a handful of toasted pine nuts for crunch.

Amish Buttered Egg Noodles with Spinach and Feta

Venture into the heart of comfort food with a dish that’s as easy to love as it is to make. This buttery, cheesy, and slightly tangy delight is your weeknight savior, proving that simple ingredients can throw a party in your mouth.

Ingredients

• Egg noodles – 8 oz
• Butter – 4 tbsp
• Fresh spinach – 2 cups
• Feta cheese – ½ cup, crumbled
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means flavorful noodles later.
2. Add the egg noodles to the boiling water and cook according to package instructions, usually about 8 minutes, until al dente.
3. While the noodles cook, melt the butter in a large skillet over medium heat. Tip: Keep an eye on the butter to prevent browning unless you’re into that.
4. Drain the noodles and immediately add them to the skillet with the melted butter, tossing to coat.
5. Add the fresh spinach to the skillet and stir gently until just wilted, about 2 minutes. Tip: Spinach shrinks a lot, so don’t be shy with it.
6. Remove the skillet from heat and sprinkle the crumbled feta cheese over the noodles. Season with salt and black pepper, then toss everything together.

Oodles of noodles coated in rich butter, with pops of salty feta and fresh spinach, make this dish a textural dream. Serve it straight from the skillet for that ‘I-made-this-with-love’ vibe, or plate it up fancy to impress your in-laws.

Amish Buttered Egg Noodles with Smoked Salmon and Dill

Delightfully simple yet unexpectedly fancy, this dish is your ticket to impressing dinner guests without breaking a sweat. It’s the culinary equivalent of wearing pajamas to a black-tie event—comfortable, confident, and secretly luxurious.

Ingredients

• Egg noodles – 8 oz
• Butter – 4 tbsp
• Smoked salmon – 4 oz, flaked
• Fresh dill – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the egg noodles to the boiling water and cook for 8 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles thoroughly, then return them to the pot off the heat.
4. Add the butter to the hot noodles, stirring until the butter is completely melted and the noodles are evenly coated.
5. Gently fold in the flaked smoked salmon and chopped dill, being careful not to break the salmon into too small of pieces.
6. Season with salt and black pepper, then toss lightly to combine all ingredients evenly.
7. Serve immediately while warm for the best texture and flavor.

Kitchen tip: For an extra touch of elegance, garnish with a sprig of fresh dill or a twist of lemon zest. The noodles should be silky and rich, with the smoky salmon and fresh dill creating a harmony of flavors that’s both comforting and sophisticated. Try serving it alongside a crisp green salad or atop a slice of toasted artisan bread for a delightful contrast in textures.

Amish Buttered Egg Noodles with Butternut Squash and Sage

Ever find yourself staring into your pantry, dreaming of a dish that’s both comforting and a tad fancy without the fuss? Well, buckle up, buttercup, because this Amish Buttered Egg Noodles with Butternut Squash and Sage is about to become your weeknight hero.

Ingredients

• Egg noodles – 12 oz
• Butternut squash – 2 cups, cubed
• Butter – 4 tbsp
• Fresh sage – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp of melted butter, ½ tsp salt, and ¼ tsp black pepper on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, cook the egg noodles according to package instructions until al dente, then drain and set aside.
3. In a large skillet, melt the remaining 3 tbsp of butter over medium heat. Add the chopped sage and sauté for 1 minute until fragrant. Tip: Don’t let the butter brown too much; sage’s flavor shines when it’s just toasted.
4. Add the cooked noodles and roasted butternut squash to the skillet. Gently toss everything together until the noodles are evenly coated with the sage butter. Tip: A pair of tongs works wonders here for mixing without breaking the noodles.
5. Serve immediately. Tip: For an extra touch of elegance, garnish with a few whole sage leaves fried in a bit of butter until crisp.

Now, let’s talk about the magic in your bowl. The noodles are luxuriously buttery, the squash adds a sweet, earthy depth, and the sage? It’s the herbal high note that ties it all together. Try serving it alongside a simple roasted chicken or, heck, eat it straight from the pan—we won’t judge.

Amish Buttered Egg Noodles with Truffle Oil and Parmesan

Hold onto your hats, foodies, because we’re about to dive fork-first into a dish that’s as comforting as a grandma’s hug but with a fancy twist that’ll make your taste buds do a happy dance. Amish buttered egg noodles get a luxe upgrade with truffle oil and Parmesan, turning simple into sublime without breaking a sweat.

Ingredients

• Egg noodles – 12 oz
• Butter – 4 tbsp
• Truffle oil – 1 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the egg noodles and cook according to package instructions, usually about 8 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the noodles, reserving ¼ cup of pasta water for later use.
4. Return the noodles to the pot and place over low heat. Add butter, stirring until fully melted and coating the noodles evenly.
5. Drizzle in truffle oil and toss gently to combine. Tip: A little truffle oil goes a long way, so start with half the amount and adjust to taste.
6. Gradually sprinkle in grated Parmesan, tossing continuously until the cheese melts into a creamy sauce. Use the reserved pasta water if needed to loosen the sauce.
7. Season with salt and black pepper, giving one final toss to ensure everything is well mixed. Tip: Taste as you go to perfect the seasoning.

Silky noodles coated in a rich, buttery sauce with the earthy aroma of truffle and the sharp tang of Parmesan create a dish that’s both luxurious and comforting. Serve it as a standalone star or alongside a crisp green salad for a meal that’s sure to impress.

Conclusion

Kitchens across North America can now embrace the comforting simplicity of Amish buttered egg noodles with these 13 delightful recipes. Whether you’re craving a creamy classic or a twist with fresh herbs, there’s something here for every palate. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!