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This Amish Sour Cream Noodles dish is warm, simple, and made with just four main ingredients. Neighbors might share it, and families may make it every week. It uses easy pantry foods: wide egg noodles, real butter, tangy sour cream, and a little broth to bring everything together.
Soft egg noodles cook slowly in buttery broth until creamy and tender. Sour cream makes the sauce smooth and rich. This simple, cozy dish is easy to make for a family dinner and pairs well with salad, veggies, or chicken. Kids and grown-ups both love its mild, comforting taste.
Servings: 6
Ingredients
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12 oz wide egg noodles (dried)
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3 cups chicken broth (low-sodium if you like)
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2 cups full-fat sour cream
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6 tbsp unsalted butter, cut into pieces
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1 tsp kosher salt (or to taste)
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1/2 tsp ground black pepper (plus more to serve)
Amish Sour Cream Noodles: Directions
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Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray so noodles don’t stick.
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Pour the chicken broth into the slow cooker. Stir in the salt and black pepper.
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Add the dry egg noodles to the broth, spreading them out so they sit mostly in the liquid. Press them down gently so they start to soak.
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Place the pieces of butter evenly on top of the noodles so they will melt as it cooks.
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Cover and cook on HIGH for 1 hour. Open the lid carefully and stir the noodles gently to loosen any that stick.
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Cover again and cook on HIGH another 30–45 minutes, until noodles are soft but not mushy and most liquid is absorbed.
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Turn the slow cooker to WARM or LOW. Add the sour cream on top of the hot noodles.
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Fold the sour cream into the noodles slowly so every noodle gets coated. Don’t stir too hard or break the noodles.
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Taste the food. Add a little more salt or pepper if you think it needs more flavor.
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Let the noodles sit on WARM for 5–10 minutes with the lid slightly open so the sauce thickens.
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Serve straight from the slow cooker with extra black pepper or a small pat of butter on top if you like.
