This Amish Buttered Noodles recipe is a humble masterpiece from Pennsylvania Dutch kitchens—wide egg noodles baked with just three ingredients: butter, milk, and a pinch of salt. No sauce, no cheese, no fuss. The oven gently steams the noodles in rich dairy, creating a dish that’s creamy, comforting, and deeply nostalgic.
Perfect as a side for roast chicken, meatloaf, or smothered pork chops—or as a blank canvas for leftovers.
Why You’ll Love This Recipe
- 🍜 Only 3 ingredients—pantry staples!
- ⏱️ 5 minutes prep, 30–35 minutes bake
- 💛 One baking dish = easy cleanup
- 💸 Costs under $4—feeds 4–6 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF noodles)
Ingredients You’ll Need
(9x13-inch baking dish)
- 12 oz (340g) wide egg noodles (or any broad pasta)
- ½ cup (1 stick / 115g) unsalted butter, cut into small pieces
- 2 cups whole milk
- ½ tsp salt
- Optional: Fresh parsley or black pepper for garnish
💡 Pro Tips:
- Do not pre-cook noodles—they absorb milk as they bake.
- Use whole milk—low-fat versions won’t create the same creamy texture.
- Butter goes on top—it melts down, basting the noodles as they cook.
Step-by-Step Instructions (Creamy, Tender, Foolproof)
1. Prep & Preheat
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Layer the Noodles
- Spread dry noodles evenly in the dish.
- Sprinkle with salt.
3. Add Milk & Butter
