Pour store-bought beef broth and these 5 ingredients over egg noodles into a slow cooker for a cozy dinner you’ll want again and again

This is my cozy, no-fuss take on Amish-style beef and noodles, streamlined for a weeknight and your slow cooker. Instead of simmering beef all day on the stove, we lean on store-bought beef broth and just five pantry-friendly ingredients, then pour everything right over dry egg noodles in the slow cooker. The noodles soak up all that savory flavor and turn into the kind of stick-to-your-ribs comfort food that tastes like it took way more effort than it actually did. It’s the kind of dinner I throw together on a busy workday when I still want something that feels like home.

I like to serve this beef and noodles in big bowls with a side of steamed green beans or a simple mixed salad to balance the richness. Buttered peas or roasted carrots are also very classic and kid-friendly. If you want to stretch the meal, spoon the noodles over a scoop of creamy mashed potatoes or serve with crusty bread to soak up every bit of the broth. A sprinkle of extra black pepper on top right before serving makes it feel extra cozy.

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Slow Cooker Amish-Style Beef and Noodles

Servings: 6

Ingredients

12 oz wide egg noodles, uncooked
3 cups store-bought beef broth (low-sodium preferred)
1 lb cooked beef roast or stew meat, shredded or cubed
1 (10.5 oz) can cream of mushroom soup
1 (1 oz) packet onion soup mix
1/2 cup sour cream
1/2 tsp black pepper

Directions

Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick spray to help prevent sticking.

Spread the uncooked egg noodles evenly over the bottom of the slow cooker. They’ll look a little strange going in dry, but they will cook and soak up the flavorful broth.

Scatter the cooked, shredded or cubed beef evenly over the dry noodles so every bite gets some meat.

In a medium bowl, whisk together the cream of mushroom soup, onion soup mix, sour cream, black pepper, and 1 cup of the beef broth until mostly smooth. This helps the soup base dissolve and keeps you from getting clumps.

Pour the soup mixture evenly over the beef and noodles in the slow cooker.

Slowly pour the remaining 2 cups of beef broth over everything, making sure to cover as many of the noodles as possible. Gently press down with the back of a spoon so the noodles are mostly submerged in liquid.

Cover and cook on LOW for 3 to 4 hours, or until the noodles are tender and most of the liquid has been absorbed into a creamy sauce. Avoid lifting the lid in the first 2 hours so the noodles cook evenly.

Once the noodles are tender, give everything a gentle stir from the bottom to the top to combine the beef, noodles, and sauce. Taste and add a pinch more black pepper or salt if needed.

Let the mixture sit in the warm slow cooker, covered, for 5 to 10 minutes to thicken slightly before serving. Serve hot in bowls and enjoy that cozy, Amish-style comfort without a lot of hands-on time.

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Variations & Tips

For a richer flavor, use leftover pot roast or chuck roast that’s been cooked in the slow cooker or oven; this adds that classic Amish-style depth without extra work. You can swap cream of mushroom soup for cream of beef or cream of celery if that’s what you have on hand. If you prefer a looser, more brothy dish, add an extra 1/2 to 1 cup of beef broth and check the noodles a bit earlier. For extra veggies, stir in 1 to 2 cups of frozen peas and carrots or mixed vegetables during the last 30 minutes of cooking so they warm through without turning mushy. To make it feel a little lighter, use light sour cream and low-sodium broth and soup. If you like a touch of freshness, sprinkle chopped fresh parsley on top right before serving. This recipe also reheats well; if the noodles soak up more sauce in the fridge, stir in a splash of beef broth or milk while reheating to loosen it back up.