Oven-Baked Amish Buttered Noodles are cozy, simple, buttery, and made with only a few pantry-friendly ingredients. Instead of boiling noodles on the stove, this easy recipe lets the oven do the work. Dry egg noodles bake in chicken broth with butter and salt until tender, rich, and perfectly comforting.
This dish makes a wonderful side for roasted chicken, meatloaf, pork chops, beef tips, or pot roast. Because everything bakes in one dish, cleanup stays easy and the noodles soak up deep savory flavor as they cook.
I first made these noodles on a busy weeknight when I needed a side dish without standing over the stove. I poured dry noodles into a baking dish, added broth, butter, and salt, then hoped the oven would handle the rest. When I lifted the foil, the noodles were tender, glossy, and coated in buttery broth. Everyone took seconds before the main dish was gone. Since then, Oven-Baked Amish Buttered Noodles have become a reliable comfort food side for family dinners, potlucks, and chilly evenings.
Ingredients
Equipment
Method
- Preheat the oven to 375°F and lightly grease a 9×13-inch ceramic baking dish.
- Pour the dry egg noodles evenly into the prepared baking dish.
- Sprinkle the salt evenly over the noodles.
- Scatter sliced butter over the noodles, tucking a few pieces down into the dish.
- Slowly pour the chicken broth over the noodles and gently press down any noodles sticking far above the liquid.
- Cover the baking dish tightly with foil, crimping the edges to trap steam.
- Bake covered for 25 minutes.
- Carefully remove the foil, stir the noodles well, then cover again.
- Return the dish to the oven and bake covered for another 10 to 15 minutes, or until the noodles are tender and most of the liquid has absorbed.
- Let the noodles rest covered for 5 to 10 minutes, then stir, taste, adjust salt if needed, and serve warm.
Notes
Why These Buttered Noodles Work
Simple Ingredients, Cozy Flavor
Oven-Baked Amish Buttered Noodles use basic ingredients, but the flavor tastes rich and comforting. The chicken broth gives the noodles savory depth, while butter melts through every strand.
Because the noodles cook directly in the broth, they absorb flavor instead of tasting plain. The salt enhances everything without making the dish complicated.
This method also keeps the recipe beginner-friendly. You do not need to boil, drain, or watch a pot. Instead, the oven gently steams and bakes the noodles until tender.
A Hands-Off Side Dish
This recipe works beautifully when you need a side dish that does not demand much attention. You layer the ingredients, cover the dish tightly, bake, stir once, and let it finish.
The foil traps steam, which helps the noodles soften evenly. Then a short resting time lets the remaining broth absorb fully.
As a result, you get buttery noodles with a soft texture and cozy homemade flavor. They taste especially good with saucy mains because they soak up gravy beautifully.
Ingredients You Need
Egg Noodles and Broth
Wide egg noodles work best because they bake evenly and hold butter well. Their tender texture makes the dish feel classic and comforting.
Chicken broth adds the main savory flavor. Low-sodium broth works well because you can control the salt. If you want a richer taste, use bone broth or homemade stock.
The noodles should sit in an even layer in the baking dish. Some overlap is fine, but avoid piling them too high in the center.
Butter and Seasoning
Unsalted butter gives these noodles their signature richness. Slice the butter before baking so it melts evenly across the dish.
Fine sea salt seasons the noodles as they absorb the broth. You can adjust the amount after baking if needed.
For extra flavor, you can add garlic powder, onion powder, black pepper, parsley, or Parmesan. However, the classic version stays beautifully simple.
How to Make Oven-Baked Amish Buttered Noodles
Assemble the Baking Dish
Preheat the oven to 375°F. Lightly grease a 9×13-inch ceramic baking dish with butter or nonstick spray.
Pour the dry wide egg noodles into the dish and spread them into an even layer. Then sprinkle the salt evenly over the top.
Scatter sliced butter across the noodles. Tuck a few pieces down between the noodles so the butter melts throughout the dish.
Slowly pour chicken broth over the noodles. Press down any noodles sticking far above the liquid.
Bake, Stir, and Rest
Cover the baking dish tightly with foil. Crimp the edges well so steam stays inside.
Bake for 25 minutes. Then carefully remove the foil and stir the noodles, pulling any drier pieces down into the broth.
Cover again and bake for another 10 to 15 minutes, or until the noodles are tender and most of the liquid has absorbed.
Remove the dish from the oven and let it rest, covered, for 5 to 10 minutes. Finally, stir again and serve warm from the baking dish.
Serving Ideas, Variations, and Storage
What to Serve With Buttered Noodles
Oven-Baked Amish Buttered Noodles pair well with many comfort food meals. Serve them with roasted chicken, meatloaf, pork chops, beef tips, pot roast, or turkey.
They also taste great with simple vegetables like green beans, roasted carrots, peas, broccoli, or a tossed salad.
For a cozy bowl-style meal, spoon beef stew, chicken gravy, or mushroom sauce over the noodles.
Variations and Leftover Tips
For a creamier version, add 2 to 4 tablespoons of heavy cream with the broth. For a cheesy finish, stir in Parmesan or Romano after baking.
You can also add shredded rotisserie chicken or leftover turkey after baking. Cover the dish for a few minutes so the meat warms through.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the noodles.
Frequently Asked Questions
Can I use a different pasta?
Egg noodles work best, but other short pasta shapes may work with adjusted liquid and bake time.
Do I need to boil the noodles first?
No. The noodles bake directly in the broth, which gives them more flavor.
Can I use salted butter?
Yes, but reduce the added salt and taste after baking.
Why are my noodles dry?
They may need more liquid or a tighter foil cover. Add a splash of broth and continue baking until tender.
Can I make this ahead?
Yes. Bake the noodles, cool them, and refrigerate. Reheat with a splash of broth before serving.
Conclusion
Oven-Baked Amish Buttered Noodles are simple, cozy, and perfect for busy nights. With dry egg noodles, chicken broth, butter, and salt, this dish turns everyday ingredients into a warm, comforting side.
Serve it with chicken, meatloaf, pork chops, or gravy-rich dinners. Once you try this hands-off method, it may become your favorite way to make buttered noodles.
