Pour chicken broth and this 1 ingredient over uncooked egg noodles into a baking dish for a classic comfort meal that feels like a warm hug.

This Oven-Baked 3-Ingredient Amish Buttered Noodles recipe is a brilliant “low-maintenance” side dish that utilizes a steam-poaching method to cook egg noodles directly in their own sauce. By saturating the dry pasta with a high-fat mixture of chicken broth and melted butter, you allow the noodles to absorb flavor as they hydrate, rather than boiling that flavor away in a traditional pot of water. The result is a silky, rich, and incredibly tender pasta with a concentrated buttery finish that defines classic Amish comfort food.

Oven-Baked 3-Ingredient Amish Buttered Noodles

Ingredients:

Step-by-Step Directions:

Step 1: The Pasta Bed: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish. Spread the dry egg noodles into an even layer at the bottom.

Step 2: The Butter-Broth Saturation: Whisk the chicken broth and melted butter together. Slowly pour the mixture over the noodles, pressing down any dry strands to ensure they are mostly submerged.

Tip: Submerging the noodles is a vital mechanical step. Unlike boiling water which circulates, the liquid in a baking dish is relatively static. Any noodles sitting above the water line will “bake” rather than “poach,” resulting in hard, crunchy tips instead of soft, tender pasta.

Step 3: The Foil-Sealed Steam: Cover the dish tightly with aluminum foil and bake for 30 minutes.

Tip: The foil seal is a “thermal” necessity. It traps the steam escaping from the hot broth, creating a pressurized environment that forces moisture into the dense egg noodles. This ensures the pasta cooks through evenly without requiring a large volume of water.

Step 4: The Uncovered Reduction: Remove the foil and stir gently. Return the dish to the oven, uncovered, for 10/15 minutes.

The Visual Cue: The noodles are ready when the liquid has been almost entirely absorbed, leaving behind a glossy, buttery coating that clings to each strand.

Step 5: The Silky Rest: Let the noodles rest for 5/10 minutes before serving. This final pause allows the remaining starch to “tighten” the sauce into a velvet-like consistency.