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
Lightly butter or spray the inside of a medium slow cooker (about 4–6 quarts) to help keep the noodles from sticking.
Pour the heavy cream into the slow cooker. Whisk in the prepared yellow mustard, salt, and black pepper (if using) until the mixture is smooth and pale yellow.
Stir in 1 cup of the hot water to loosen the sauce. The mixture should be thin enough to cook the noodles but still creamy.
Add the dry wide egg noodles to the slow cooker and gently toss them in the mustard cream mixture, making sure as many noodles as possible are coated and slightly submerged. If the noodles look very dry or not mostly covered, sprinkle in up to an additional 1/2 cup hot water.
Dot the butter pieces evenly over the top of the noodles so they melt down through the mixture as it cooks.
Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, gently stirring every 30 minutes if you are nearby. Each time you stir, tuck the noodles back into the sauce so they cook evenly. If the noodles start to look dry before they are fully tender, add a splash of hot water (2–4 tablespoons at a time) and stir it in.
After about 1 1/2 hours, begin checking the noodles more often. They are done when they are tender but not mushy, and the sauce has thickened into a glossy, buttery coating that clings to the noodles. The overall look should be silky and pale yellow, not soupy.
Once the noodles are done, taste and adjust the seasoning. Add a pinch more salt or another small spoonful of mustard if you want a slightly bigger tangy kick, then stir gently to combine.
Turn the slow cooker to WARM and let the noodles sit for 5–10 minutes before serving. This short rest lets the sauce settle into a rich, creamy coating. Serve straight from the slow cooker while hot and glossy.
Variations & Tips
For a stronger tang: If your crowd loves mustard, you can increase the prepared yellow mustard to 4 tablespoons. Start with the base amount, then stir in an extra spoonful at the end after tasting so you don’t overdo it.
For extra richness: Stir in an additional 1–2 tablespoons of butter right before serving for an even glossier, more buttery sauce.
Lighten it up slightly: You can swap half of the heavy cream for whole milk or evaporated milk. The sauce will be a bit thinner and less rich but still comforting; keep an eye on the noodles and stir more often, as a lighter sauce can soak in faster.
Gentle flavor twists: A small pinch of garlic powder or onion powder (about 1/4 teaspoon) can be whisked into the cream and mustard if you want a quiet background flavor without changing the simple character of the dish. A sprinkle of chopped fresh parsley on top at serving adds a bit of color without competing with the mustard cream.
Make-ahead notes: These noodles are best eaten shortly after cooking because egg noodles continue to soak up sauce. If you need to hold them, keep the slow cooker on WARM and stir in a splash of hot water or cream if they tighten up too much.
Leftovers and safety: Cool leftovers quickly and refrigerate within 2 hours in a shallow container. Reheat gently on the stovetop or in the microwave with a spoonful of milk or cream to loosen the sauce, stirring often so the cream doesn’t separate. Because this recipe contains dairy, do not leave it at room temperature for extended periods (over 2 hours).
Noodle choice: Wide egg noodles work best here because they stay tender and hold onto the sauce. Avoid very thin noodles or pasta shapes that may turn mushy with slow cooking. If your slow cooker runs hot, check the noodles earlier than the time given so they don’t overcook.
