By RecipeVolt. Published 2026-02-11.
Savor these rich, comforting Amish-style Hot Buttered Noodles, cooked directly in savory chicken broth for a naturally glossy, self-emulsifying sauce. Abou...
I remember sitting at a heavy oak table in Lancaster County, watching steam rise from a chipped ceramic bowl while rain drummed against the windowpane. My fork sank into a mound of thick, yellow ribbons that were slick with butter and smelled intensely of rich chicken stock.
It was a revelation of simplicity. These weren't the sad, watery noodles drained in a colander and tossed with a cold pat of butter that I grew up with.
This was different.
The magic lies in the starch gelatinization that happens when you skip the traditional boiling-and-draining method entirely. By cooking the wide egg noodles directly in a measured amount of liquid, the starch released from the pasta doesn't wash down the sink; instead, it binds with the melted butter and chicken broth to form a velvety, self-emulsifying sauce that clings to every single noodle.
For this to work beautifully, you need a heavy-bottomed pot—like a Le Creuset Dutch oven—which has the thermal mass to hold heat during the passive resting phase. I also highly recommend using Diamond Crystal kosher salt (1 teaspoon in this recipe equals about a half-teaspoon of standard table salt) because its fluffy crystals dissolve evenly without creating harsh, salty pockets.
If you use a thin aluminum pot, the liquid cools down too quickly, leaving you with chalky, half-cooked noodles swimming in a watery puddle.
Don't let that happen.
As the pot sits covered on the stove, you'll watch the liquid disappear as the noodles plump up, turning a gorgeous shade of deep ivory. When you lift the lid, a cloud of savory, buttery steam will hit your face, and a quick stir with a wooden spoon will reveal a glossy, decadent side dish that's ready whenever you are.
These noodles are a spectacular canvas for rich mains, especially when smothered in a ladle of Country-Style Hamburger Gravy or served alongside tender Smothered Pork Chops.
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In a heavy-bottomed pot, combine the chicken broth, butter, and salt, bringing the mixture to a rapid, rolling boil over high heat.
Stir in the wide egg noodles and boil them uncovered for 5 minutes, stirring occasionally to prevent any sticking.
Turn off the stove burner entirely, stir in the dried parsley if using, and immediately cover the pot with a tight-fitting lid.
Allow the pot to sit undisturbed for 20 minutes so the noodles can absorb the savory broth and become tender; give them a gentle stir once or twice during the first 10 minutes to ensure they remain separated.
These rich, comforting noodles pair beautifully with dishes that offer a savory contrast or a bright, acidic bite to cut through the buttery starch.
Store leftovers wisely.
Transfer any remaining noodles to an airtight glass container and refrigerate for up to four days. After 24 hours in the fridge, you'll notice the butter has solidified and the noodles have absorbed every last drop of moisture, making them look a tad dry and clumped together.
Do not panic, as this is completely normal. The starch gelatinization reverses slightly when cold, but it is easily restored with gentle heat.
To reheat, scoop the noodles into a skillet over medium-low heat, splash in two tablespoons of chicken broth or whole milk, and stir gently as the butter melts. The sauce will magically re-emulsify, clinging to the noodles just as beautifully as it did on day one. Avoid the microwave if possible, as uneven heating can cause the butter fat to separate and leave you with a greasy plate.
If you need to swap ingredients, use these precise conversions to maintain the delicate balance of starch and liquid:
There is a quiet, unmatched magic in a pot of noodles that cooks itself while you set the table. It is the ultimate low-effort, high-reward side dish that feels like a warm hug on a rainy afternoon. Keep a bag of egg noodles in your pantry, and comfort is never more than thirty minutes away.
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