This Amish Sour Cream Noodles recipe is a beloved one-pot comfort dish from Pennsylvania Dutch kitchens—tender egg noodles simmered in a rich, velvety sauce of sour cream, broth, and butter, all made effortlessly in the slow cooker. With just 5 simple ingredients, it’s the perfect side (or main!) for busy days, potlucks, or chilly evenings when you crave old-fashioned warmth.
No boiling water, no stirring—just layer, cook, and enjoy!
Why You’ll Love This Recipe
🥣 Only 5 ingredients—pantry staples!
⏱️ 5 minutes prep, then walk away
💛 One slow cooker = easy cleanup
💸 Costs under $7—feeds 6 generously
🌾 Naturally nut-free & easily gluten-free (use GF noodles)
Ingredients You’ll Need
(6-quart slow cooker)
12 oz (340g) wide egg noodles, uncooked
2 cups chicken or vegetable broth
1 cup sour cream, full-fat
½ cup unsalted butter, cubed
1 tsp onion powder
Salt & black pepper to taste
Optional: Pinch of nutmeg, chopped parsley, or shredded cheddar
💡 Pro Tips:
Do not pre-cook noodles—they soften perfectly in the slow cooker.
Use full-fat sour cream—low-fat versions may curdle.
Stir gently after cooking—sauce will thicken as it cools slightly.
Step-by-Step Instructions (Creamy, Tender, Foolproof)
1. Layer in Slow Cooker
Place uncooked noodles in the bottom of the slow cooker.
Pour broth evenly over top.
Dot with butter cubes.
Sprinkle with onion powder, salt, and pepper.
2. Cook Low & Slow
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