This oven-baked Amish-style herb butter noodles recipe is the kind of practical casserole-style side dish busy cooks appreciate: a handful of pantry and refrigerator staples go straight into one baking dish, then the oven does the work. It takes inspiration from the comforting, no-fuss noodle dishes common in Amish and Midwestern home cooking, where egg noodles, butter, and broth come together into something simple, rich, and deeply satisfying.
Serve these buttery noodles alongside roast chicken, meatloaf, pork chops, ham, or simple baked sausages. They also work well with green beans, peas, glazed carrots, or a crisp salad to balance the richness, and a spoonful of extra melted herb butter over the top makes the dish especially good for Sunday dinner or potluck tables.
Oven Baked 4-Ingredient Amish Herb Butter Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
1 cup store-bought herb garlic butter spread
3 cups chicken broth
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked wide egg noodles evenly in the prepared baking dish.
3. Spoon the herb garlic butter spread over the noodles in small dollops, then sprinkle the black pepper evenly across the top.
4. Pour the chicken broth over everything, making sure most of the noodles are moistened. Cover the dish tightly with foil.
5. Bake for 30 minutes, remove the foil, stir well so the melting butter and broth coat the noodles, then cover again and bake for 20 to 25 minutes more, or until the noodles are tender.
6. Let the dish rest for 5 minutes before serving so the sauce thickens slightly and coats the noodles.
Variations & Tips
Use beef broth: For a deeper, heartier flavor, substitute beef broth for the chicken broth. This pairs especially well with pot roast, meatloaf, or baked sausage.
Add parsley: A tablespoon or two of chopped fresh parsley stirred in just before serving brightens the rich butter sauce and gives the finished noodles a fresher look.
Make it creamier: If you want a softer, richer finish, stir in 1/4 cup sour cream or a splash of heavy cream after baking. Do this while the noodles are hot so it melts in smoothly.
Watch the liquid level: Different brands of egg noodles absorb broth a little differently. If the dish seems dry before the noodles are tender, add a small splash of hot broth, cover, and continue baking for a few more minutes.
Cover tightly: A snug foil cover matters here because it traps the steam that cooks the noodles evenly. If the foil is loose, the liquid can evaporate too quickly and leave the center undercooked.