Ingredients
- 12 oz (340 g) wide egg noodles
- 6 tbsp unsalted butter
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ½ tsp dried parsley, plus more for garnish
- ¼ cup heavy cream or whole milk, optional for extra creaminess
👩🍳 Instructions
- Cook the noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until tender but still slightly firm. - Reserve pasta water
Before draining, scoop out about ½ cup of the cooking water. Drain the noodles well and set aside. - Make the buttery sauce
Place a large skillet or saucepan over medium-low heat. Add the butter and let it melt gently. Stir in the garlic powder, onion powder, black pepper, and parsley. - Add the noodles
Add the drained egg noodles to the skillet and gently toss until every noodle is coated in the melted butter. - Make them creamy
Slowly add the reserved pasta water while tossing. Stir in the Parmesan cheese. If you want an especially creamy version, add the heavy cream or milk and continue stirring until the cheese melts into a silky sauce. - Taste and adjust
Taste the noodles and add additional salt, pepper, or Parmesan if needed. Keep the heat low so the sauce stays smooth and the butter doesn’t separate. - Serve
Transfer to a serving bowl and sprinkle with extra Parmesan and parsley. Serve immediately while hot and buttery.
💡 Tips for the Best Amish Butter Noodles
- Don’t overcook the noodles—slightly firm noodles hold the sauce better.
- Use real butter for the richest flavor.
- The starchy pasta water helps the butter and Parmesan create a smooth coating.
- For extra flavor, add a little freshly grated Parmesan right before serving.
- For a heartier dish, stir in shredded rotisserie chicken, cooked ground beef, mushrooms, or peas.
🍽️ Serving Suggestion
These noodles are wonderful alongside roast chicken, meatloaf, pot roast, pork chops, or baked vegetables. They also make a cozy, inexpensive weeknight meal with a simple green salad.
Yield: 4–6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes