Why This Recipe Is a Keeper
Before we dive into the method, here is why these beef broth noodles will become a favorite.
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Only 4 ingredients. Simple and affordable.
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No boiling required. The noodles cook right in the oven.
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One dish. Minimal cleanup.
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Savory and buttery. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves noodles.
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Budget-friendly. Egg noodles and broth are inexpensive.
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Perfect for busy weeknights.
Ingredients
Servings: 4
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8 oz uncooked wide egg noodles
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3 cups canned beef broth (about two 14.5 oz cans)
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3 tablespoons unsalted butter, cut into small pieces
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1 teaspoon salt (or to taste)
Ingredient Notes
Wide egg noodles: Use uncooked wide egg noodles. They hold their shape and absorb the broth.
Beef broth: Use canned beef broth for convenience. Low-sodium is preferred.
Unsalted butter: Adds richness and flavor.
Salt: Season to taste.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Add the Noodles
Spread the uncooked egg noodles evenly in the bottom of the baking dish.
Step 3: Season
Sprinkle the salt evenly over the dry noodles.
Step 4: Add the Butter
Dot the top of the noodles with the small pieces of butter.
Step 5: Add the Broth
Slowly pour the beef broth over the noodles, making sure to cover as many noodles as possible. Gently press down any noodles that are sticking up.
Step 6: Cover and Bake
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
Step 7: Stir and Continue Baking
Remove the foil, stir the noodles gently, and re-cover the dish. Return to the oven and bake for another 10 to 15 minutes, until the noodles are tender and most of the broth has been absorbed.
Step 8: Rest and Serve
Let the noodles rest for 5 minutes. Give them a final gentle stir and serve warm.
How to Serve Beef Broth Noodles
These savory, buttery noodles are delicious on their own, but a few accompaniments make them even better.
With Roast Chicken: A classic pairing.
With Pot Roast: Perfect alongside slow-cooked beef.
With Pork Chops: Complements the savory flavor.
With a Green Salad: A simple salad cuts through the richness.
With Fresh Herbs: Sprinkle with parsley or chives.
Variations & Tips
Make Them with Chicken Broth: Use chicken broth instead of beef.
Make Them with Vegetable Broth: Use vegetable broth for a lighter version.
Make Them with Garlic: Add minced garlic.
Make Them with Herbs: Add thyme or parsley.
Make Them with Parmesan: Sprinkle with grated Parmesan.
Make Them with Onion: Add sautéed onions.
Make Them Spicier: Add red pepper flakes.
Make Them Gluten-Free: Use gluten-free noodles.
Make Them in a Slow Cooker: Cook on LOW for 2 to 3 hours.
Pro Tips for Absolute Success
Do not overcook the noodles. They should be tender, not mushy.
Cover tightly with foil. This traps the steam.
Stir halfway through. This ensures even cooking.
Let the noodles rest before serving. This allows them to absorb the broth.
Frequently Asked Questions
Can I use a different noodle?
Yes. Fettuccine or pappardelle can be used.
Can I use a different broth?
Yes. Chicken or vegetable broth can be used.
Can I use a different butter?
Yes. Salted butter can be used. Reduce the salt.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this dish?
Freezing is not recommended. The texture may change.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my broth not absorbed?
The noodles did not cook long enough. Bake longer.
Can I add more vegetables?
Yes. Add peas or mushrooms.
Can I use a different pan?
Yes. Any oven-safe dish works.
Can I make this in a slow cooker?
Yes. Cook on LOW for 2 to 3 hours.
The Amish Kitchen Wisdom
Amish cooking is about feeding a family well with what is available. It is about dishes that are simple, honest, and deeply satisfying.
These beef broth noodles embody that wisdom. Egg noodles are a pantry staple. Canned broth is convenient. Butter adds richness. Nothing is wasted. Everything is stretched.
Keep noodles in your pantry. Keep broth in your cupboard. Keep butter in your fridge. This recipe is the reason why.
Recipe Card
Prep Time: 5 minutes
Cook Time: 30 minutes covered, plus 10–15 minutes covered
Rest Time: 5 minutes
Total Time: Approximately 1 hour
Yield: 4 servings