My father-in-law requests this every time he visits. That subtle tangy kick makes these buttery noodles absolutely addictive.

These Slow Cooker Amish Mustard Cream Noodles are the kind of quiet, comforting dish that never makes a fuss but always disappears first. The recipe came to me years ago from an Amish neighbor who believed in keeping things simple: good egg noodles, real butter, cream, and just enough mustard to give a gentle tang that wakes everything up.

Now my father-in-law asks for these every single time he visits, and I know to have that slow cooker ready. The noodles turn out silky and pale yellow, bathed in a glossy mustard cream sauce that clings to every ribbon. It’s a true Midwestern-style comfort food—humble ingredients, big comfort, and a flavor that sneaks up on you in the best way.

Serve these noodles straight from the slow cooker while they’re still glossy and hot, with a big spoon for everyone to help themselves. They pair beautifully with simple roasted or pan-fried chicken, pork chops, or a slice of meatloaf.

A side of buttered green beans, peas, or a crisp lettuce salad with a light vinaigrette balances the richness of the sauce. Warm dinner rolls or a thick slice of white bread are perfect for mopping up any extra mustard cream. For a cozy Sunday supper, I like to set these noodles in the center of the table alongside pickles or a tangy coleslaw to echo that subtle mustard note.

Slow Cooker Amish Mustard Cream Noodles

Servings: 6

Ingredients
12 oz wide egg noodles (dry)
4 tbsp unsalted butter, cut into pieces
2 cups heavy cream
3 tbsp prepared yellow mustard
1 tsp kosher salt (or to taste)
1/2 tsp black pepper (optional, to taste)
1 1/2 cups hot water (for cooking noodles in slow cooker, as needed)
Directions