My father-in-law requests this tangy comfort dish at every family gathering. The subtle kick makes it surprisingly addictive and perfect for summer cookouts.

This slow cooker 5-ingredient Amish mustard cream noodles recipe is one of those simple, tangy comfort dishes that somehow steals the show at every family gathering. The sauce is pale yellow, silky, and just creamy enough, with a subtle mustard kick that makes it surprisingly addictive—especially alongside grilled burgers or brats at summer cookouts. It’s loosely inspired by old-fashioned Amish mustard dressings, turned into an easy, toss-together pasta dish you can keep warm in the slow cooker so everyone can help themselves.

Serve these mustard cream noodles straight from the slow cooker on warm, so the sauce stays silky and glossy. They’re wonderful next to grilled bratwurst, burgers, or smoked sausage, and they pair nicely with simple sides like coleslaw, cucumber salad, grilled corn, or green beans. For a bigger spread, I like to set out a bowl of chopped fresh parsley, extra black pepper, and a little shredded cheese so folks can top their own bowls. A crisp lemonade or iced tea balances the tangy, creamy sauce perfectly at summer cookouts.

Servings: 6

12 oz wide egg noodles (dried, not frozen)

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray or a little butter to help keep the noodles from sticking.

Add the chicken broth, heavy cream, and yellow mustard directly to the slow cooker. Whisk until the mixture is smooth and pale yellow with no streaks of mustard remaining.

Stir in the uncooked egg noodles, making sure they are as evenly submerged in the liquid as possible. It’s okay if a few edges poke out; they will soften as they cook. Dot the top with the butter pieces.

Cover the slow cooker and cook on LOW for 1 hour. After 1 hour, open the lid and gently stir from the bottom to loosen any noodles that may be sticking and to help everything cook evenly.

Continue cooking on LOW for another 30 to 60 minutes, stirring every 20 minutes or so, until the noodles are tender but not mushy and the sauce has thickened into a smooth, glossy, pale yellow cream that clings to the noodles. The total cook time is usually 1 1/2 to 2 hours, depending on your slow cooker and the brand of noodles.

Once the noodles are tender and the sauce looks creamy and silky, turn the slow cooker to WARM. Give everything a final gentle stir, tasting and adjusting with a pinch of salt or a crack of black pepper if you like (optional, not counted as one of the main ingredients).

Serve the noodles straight from the slow cooker, keeping the lid partially on between servings so the sauce stays hot and smooth. If the sauce thickens too much as it sits, stir in a splash of warm broth or cream to loosen it back up.

For a milder flavor: If your family is sensitive to tangy flavors, start with 1/4 cup yellow mustard instead of 1/3 cup. You can always stir in another spoonful or two at the end once you taste it. For more kick: Use half yellow mustard and half Dijon, or whisk in a teaspoon or two of prepared horseradish at the end for adults who like extra zip. For picky eaters: Keep the sauce as-is and offer mix-ins on the side—shredded chicken, sliced grilled brats, or peas—so kids can customize their bowls without changing the main dish. To stretch the meal: Stir in 1 to 2 cups of cooked, shredded rotisserie chicken or diced ham after the noodles are tender, then let everything warm together on LOW for 10 to 15 minutes. For a lighter version: You can swap half of the heavy cream for whole milk or evaporated milk, just know the sauce will be slightly thinner and may not look quite as glossy. If it seems too loose, leave the lid off for the last 10 to 15 minutes of cooking and stir gently to help it thicken. Make-ahead tip: This dish is best eaten the day you make it because egg noodles can get soft if held too long. If you need to make it ahead, cook the noodles just to al dente, cool the whole dish quickly, and refrigerate in a shallow container. Reheat gently in the slow cooker on LOW with a splash of broth or cream, stirring occasionally. Food safety tips: Always use clean utensils and a clean slow cooker insert. Keep the noodles out of the temperature danger zone (40°F to 140°F) by refrigerating leftovers within 2 hours of cooking. Cool leftovers in shallow containers before refrigerating so they chill quickly. Reheat leftovers to at least 165°F and only reheat what you plan to eat; repeated cooling and reheating can affect both texture and safety. Discard any noodles that have sat out at room temperature longer than 2 hours (or 1 hour if it’s very hot outdoors at a cookout).