Slow Cooker Amish Mustard Cream Noodles
A rich, creamy, comforting noodle dish with a delicious tangy mustard flavor. Perfect as an easy side dish for chicken, beef, or pork.
Ingredients
- 12 oz (340 g) egg noodles
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- ½ cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 3 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the egg noodles according to the package directions until just al dente. Drain and set aside.
- Add the broth, heavy cream, sour cream, yellow mustard, Dijon mustard, butter, garlic powder, onion powder, salt, and black pepper to the slow cooker. Whisk until combined.
- Cover and cook on LOW for 2–3 hours, stirring occasionally.
- Add the cooked noodles during the last 20–30 minutes of cooking. Stir gently to coat them in the creamy sauce.
- Stir in the Parmesan cheese and cook for another 5 minutes, until melted and creamy.
- Garnish with fresh parsley and serve warm.
Tip: Don’t cook the noodles for the entire slow-cooker time—they can become mushy. For an even richer flavor, add a little extra Parmesan cheese before serving.