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These Amish Noodles are the ultimate comfort food—simple, hearty, and full of rich, home-cooked flavor. Made with tender kluski noodles simmered in a savory broth, they’re the kind of cozy, nostalgic dish easy enough for a weeknight meal yet perfect for all the winter holidays!
Holidays at my Grandma & Grandpa Gent’s house were always so much fun… we’d start with a table-full of appetizers then move down to the basement for the big dinnertime feast! And though I always looked forward to the entire meal, the side dishes are what I looked forward to most!
A scoop of my Aunt Cathy’s sweet potato casserole (YUM), a serving of Mom’s cornbread pudding and a big ‘ol spoonful of Grandma’s noodles….THAT was the best part of my plate!! Later I found out how easy these noodles are to make and it makes me like ’em even that much more!! Let me show you…
Ingredients Needed
- Egg Noodles – You want the Amish-style egg noodles if you can find them! A few popular brands are Inn Maid Kluski Noodles, Essenhaus Egg Noodles, Mrs Millers and Mrs Weiss Kluski Egg Noodles.
- Beef Broth – You can use chicken broth instead or even bone broth if you want some added protein!
- Butter – Salted or unsalted butter works great.
- Beef Bouillon – This is optional, but I love the extra boost of flavor it provides!
- Black Pepper – Optional, but adds a punch of flavor to a simple nostalgic dish!
How to Make Amish Noodles
Start by adding the broth, bouillon and butter to a large pot and bring it to a boil.
Add the noodles and stir. Bring them to a boil then continue to stir on occasion for 15-20 minutes. Different brands will take different amounts of time but 20 minutes is fairly common.
When the noodles are soft and the liquid is almost all soaked up, remove the pan from the heat. Season with salt and pepper to taste!
What are Amish Egg Noodles?
Sometimes called “Kluski Noodles,” they’re a type of egg noodle that’s slightly thicker and a bit more chewy than other egg noodles. You can typically find them in “narrow” and “wide.” Either option works great for this recipe! I actually grew up right by a very Amish community (Kalona, Iowa) so they were super easy to find!!
Frequently Asked Questions
Yes, I’ve tested these with the classic Amish “kluski” noodles and with the more mainstream egg noodles (like the Creamette brand). Both work fine, but the kluski-style noodles are slightly thicker & chewier, hold their shape better and soak up more flavor! NOTE: Mainstream egg noodles (such as Creamette) will take less time to cook.
These are really common in Amish culture at weddings and large gatherings because they’re cheap, easy to make and everyone loves them!
I don’t recommend it. The noodles will become really soft and mushy during the freeze-thaw process, so just store them in an airtight container in the fridge for up to 5 days.
I recommend reheating the noodles in a saucepan on the stovetop. You may need to add additional liquid (broth or water), but cook them on medium-low, stirring occasionally, until hot.
How to Serve Amish Noodles
Most of the time, our family enjoys these as a side dish, but they’re hearty enough to be eaten as a main course. Some also like serving them over a scoop of mashed potatoes or even with a slice of buttered bread.
Turn them into Beef & Noodles!
If you have extra shredded beef from pot roast or roast beef, it’s a great addition to this recipe! Add 2 cups (or more) of shredded beef to the mixture in the last 5-10 minutes of boiling the noodles. If you want more of a gravy/sauce stirred in, combine 1 tablespoon of cornstarch with 1 cup of water or broth in a small dish. Once the noodles are tender, add the cornstarch slurry and watch it turn into a beautifully thickened gravy!
Other Holiday Sides You’ll Love
- Sausage Stuffing
- Homemade Dinner Rolls
- Macaroni Corn Casserole
- Roasted Baby Carrots
- Roasted Sweet Potatoes with Brown Sugar
- Loaded Mashed Potatoes
Amish Noodles
Equipment
- 1 large pot
Ingredients
- 6 cups beef broth
- 1/4 cup butter
- 2 cubes beef bouillon optional
- 16 ounces egg noodles narrow or wide (I use Kluski egg noodles)
- 1/2 teaspoon black pepper
Instructions
- Add the broth, butter and cubes of beef bouillon to a large pot and bring to a boil over medium-high heat.6 cups beef broth, 1/4 cup butter, 2 cubes beef bouillon
- Stir in the egg noodles and reduce the heat to medium.16 ounces egg noodles
- Cook uncovered for 15-20 minutes, stirring occasionally, until the majority of the broth is soaked up and the noodles are softened to your liking.
- NOTE: If the noodles start looking dry, add additional broth or water during the cooking process.
- Remove from the heat and stir in the black pepper.1/2 teaspoon black pepper
- Serve warm.
OMG, I love kluski noodles and Amish noodles.
I grew up in Ohio (right on the edge of Amish country), but live in Oregon now, and it’s so hard to find proper egg noodles at a price I can afford. Thanks for the links!
I so glad you found the links to be helpful! These were always my favorite side dish my grandma made…now that she’s no longer with us, a scoop of these noodles always brings back so many memories and makes me smile! 🙂
I make my own noodles weeks ahead, let them dry and freeze them until needed. I cook them in beef broth but have never added butter. Might need to try that this year. Noodles are my favorite dish for Thanksgiving dinner!