I got the widest egg noodles I could find, and they still weren’t as wide as the ones in the picture I saw of this recipe. Anywho, this recipe was a hit with my family! I thought they were kind of bland and average, but my 8 year old loved them, and husband could not get enough of them! He kept saying “So simple, but so good!” I didn’t use the bouillon cube, and I used vegetarian “chicken” broth. Easy side dish!
rating: 7 for me, 10 for my husband!
Amish Egg Noodles
time need: 45 min.
6 tablespoons butter, divided (I used vegan butter)
28 ounces chicken broth (I used vegetarian “chicken” broth)
1 chicken bouillon cube
12 ounces extra wide egg noodles
1 tsp. 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. If you notice a lot of liquid left in the pot, test a noodle to be certain they are done to your liking. If they’re not quite done, return to the heat until the liquid has evaporated and the noodles are done. If the noodles are done to your liking, just drain the liquid away.
Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste. (Be wary of adding too much salt as the stock and bouillon tends to be salty on it’s own.)
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.