Egg Noodles

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Easy Egg Noodles are so delicious you will make these over and over again! These noodles are not only tasty but they have a texture that is tender and almost dumpling like, making them the perfect side dish for your favorite fall recipes.

Top them with Beef Stew or Ground Beef Stroganoff (Hamburger) or just add some butter, salt and pepper for the perfect side.  They’re great tossed into Homemade Chicken Noodle Soup or sprinkled with parmesan cheese too!

Fork in dish full of Homemade Egg Noodles

Homemade Egg Noodles

I was the lucky recipient of an antique box of recipes which I treasure so much! I try to imagine the stories and love behind each handwritten card as I go through them. Some of the recipes are strange (lime jello and tuna is NOT a thing) but some are downright wonderful like this one!

What are Egg Noodles?

Egg noodles are simply noodles made with flour and, you guessed it… eggs! The dough is rolled thin, cut into strips, and cooked in boiling water. Egg noodles are easy to prepare and cook in no time at all and are perfect for goulash, stroganoff, or soups!

Ball of dough sprinkled with flour on a cutting board

How to Make Egg Noodles

Homemade egg noodles are very easy to make. These homemade egg noodles are made with flour, eggs and milk and a touch of butter. The butter adds great flavor but makes the dough velvety smooth.

  • Combine flour with salt, then add milk, eggs and butter.
  • Mix with a fork or a pastry cutter until it becomes sticky.
  • Turn the sticky dough onto a floured surface and knead it, adding flour if needed, until it becomes smooth.
  • Allow the dough to rest (I learned this while making pasta in Italy).
  • Roll out the dough to about 1/4 or 1/8  inch thickness and cut into strips.

You can allow the noodles to rest for a while, but do not let them dry out as they don’t cook properly (speaking from experience). If you need they can be covered for up to a couple of hours.

Homemade Egg Noodles

How to Cook Egg Noodles

Start with fresh soft noodles to make this recipe. Keep in mind they only take a few minutes to cook so have the rest of your meal ready to go!  They will plump and thicken once cooked so be sure to roll them a bit thinner than you think you will want them.

  • It is important to use a large pot of boiling, salted water when cooking egg noodles. The noodles need space to cook properly and the salt adds taste.
  • If the noodles are fresh, you only need to cook them for about 3-4 minutes. (Keep in mind, dried store bought egg noodles need to cook about 6-8 minutes).
  • Once cooked, drain and serve immediately.

Cooking Homemade Egg Noodles in a pot

Egg Noodles

Homemade Egg Noodles are very different from store bought. They’re thicker and have different texture, more dumpling like.

The main difference between regular pasta and egg noodles is in the eggs. Egg noodles are made with a higher proportion of eggs to flour, typical pasta (which I learned to make in Italy) can contain a combination of semolina and wheat flour, water and a smaller ratio of egg. Dried pasta in the store usually doesn’t contain any egg at all.

While delicious served plain, I love to serve these Easy Egg Noodles with butter, salt and pepper and sometimes a sprinkle of parmesan cheese! The texture of homemade egg noodles is thicker and almost dumpling like (although the ingredients are different than my Old Fashioned Chicken and Dumplings) making them the perfect base to top with any saucy recipe!

A few favorite things to serve egg noodles with are:

Homemade egg noodles are the perfect addition when making soup! Add them to Fresh Tomato Soup for a delicious twist!

Closeup of butter melting on Homemade Egg Noodles

More Egg Noodle Recipes You’ll Love:

Did you enjoy these Homemade Egg Noodles? Be sure to leave a rating and a comment below!

White bowl of Homemade Egg Noodles
4.93 from 53 votes
Review Recipe

Easy Egg Noodles

Prep Time 15 minutes
Cook Time 3 minutes
resting time 20 minutes
Total Time 38 minutes
Servings 4 servings
Author Holly Nilsson
Easy Egg Noodles are not only tasty but they have a texture that is both delicate and tender, making them the perfect side dish for your favorite recipes.


  • 2 cups flour
  • teaspoon salt or to taste
  • 2 eggs
  • cup milk
  • 1 tablespoon butter softened
  • ¼ cup flour for dusting

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  • In a large bowl, stir flour together with salt. Set aside.
  • Whisk together eggs in a small bowl. Add eggs, milk and butter to flour mixture. Stir with a fork at first and then mix well with your hands.
  • Knead dough on a floured surface adding more flour a little bit at a time if it's sticky.  Continue kneading about 5 minutes or until smooth. Wrap in plastic wrap and rest for 20 minutes.
  • On a lightly floured surface, roll dough to ¼ or ⅛ inch thickness. Cut into strips and dust with flour.
  • To prepare, add noodles to a large pot of boiling, salted water and cook about 3 minutes.  Serve with butter or your favorite pasta sauce.

Nutrition Information

Calories: 320, Carbohydrates: 54g, Protein: 10g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 90mg, Sodium: 138mg, Potassium: 126mg, Fiber: 1g, Sugar: 1g, Vitamin A: 245IU, Calcium: 46mg, Iron: 3.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword egg noodles
Course Pasta
Cuisine Italian

Are egg noodles gluten free? Only if you are using gluten free flour will egg noodles be gluten free. If you are using store bought noodles always check the ingredients on the packaging to be sure. In my homemade egg noodle recipe, you can substitute gluten free flour in a 1:1 ratio, but if you find the dough a bit dry, add 1 tablespoon of milk at at time until the dough is the proper consistency.

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Made these for dinner last night. First time
    ever making noodles! Thank you for the
    quick and easy recipe. I definitely need to get
    them thinner next time, but that was a me-error. lol
    Thank you and God Bless!

    1. Hi Nicole, this recipe makes about 4 servings, so for 3 hungry boys I would definitely double this recipe!

    1. Hi Colleen, we haven’t doubled this recipe but it should turn out fine. You may need to cook the noodles in batches though unless you have a large pot.

  2. Holly, My wife buys Reams frozen egg noodles every year at Thanksgiving, shes not finding them and Ive been given the task of making them at home, are these similar to the store bought? Thanks

    1. Hi Shane, I am not sure if they are similar to that brand of egg noodles but they are delicious. If you choose to freeze them another reader has with great success. She froze them between parchment paper and had the best results cooking them straight from frozen (not defrosting first). Let us know how it turns out.

  3. Hello, Can you put these in the crockpot? If so could you tell me what I would need to do before adding the noodles in? Thank you so much! Cant wait to try this recipe!

    1. Hi Shellie, we have only made this recipe as listed. But I worry they noodles wouldn’t hold up well being cooked in the slow cooker.

  4. My family has made these for generations. We cook them in chicken broth and serve them over mashed potatoes. Holy carbs Batman!! Not sure if that is Irish or Scottish, which is what my grandmother’s family was.

    1. Hi Marie, I have never tried freezing these noodles but another reader has. She froze them between parchment paper and had the best results cooking them straight from frozen (not defrosting first). Let us know how it turns out.

      1. We dry our noodles completely before freezing to avoid the soggy mess defrosting fresh noodles makes. Our texture, size, and flavor are always good. The drying and freezing haven’t resulted in any negative results. Perhaps this is because my mother’s recipe only uses flour, eggs, and salt. Whenever we have extra eggs we make several batches of noodles, dry, and freeze. It certainly eases the load at holiday time as well as providing a quick, comforting meal when needed other times through the year. By using a kitchen aid stand mixer with a dough hook and a pasta machine, two of us can produce 6 months to a year’s worth of noodles for very large gatherings. Perhaps this will be helpful to someone else.

  5. I’ve made egg noodles many times, and decided to try this recipe. These did not turn out well. I am trying a different recipe. I wish I could have the last hour back. ☹️2 stars

  6. My mother learned to cook from her grandmother as a young girl and she could really cook. I grew up eating home made noodles. As I remember it she would often boil spare ribs and cook the noodles (she always dried her noodles) then put the noodles on top of mashed potatoes. It was delicious. I heard from a cookbook author that noodles over mashed potatoes is a peculiar dish found mostly in Indiana where I live.4 stars

    1. Charlie, my mother also learned to cook from her mother. Noodles from either of their kitchens were legendary! I don’t live in Indiana, but I too love noodles over potatoes. I know it is full of carbs, but it sure is hard to resist!

    2. We have been eating homemade chicken and noodles over mashed potatoes for ever i live in Kansas and that and a couple of slices of homemade bread with butter isjust about the best meal on a cold winters day

  7. My Granny taught me that once you roll the dough out thin, roll it up like a jelly roll and cut across the roll to make the noodles what ever width you want. If you cut them out of flat dough I have found a pizza cutter is ideal for cutting them.

  8. I make noodles and freeze them in batches between parchment paper. Works great but I found you don’t thaw before you cook makes a sticky mess LOL but I was able to salvage them and never thawed them again this is an excellent recipe.

  9. Wow. I’m so glad I didn’t have egg noodles in my cabinet today when I decided to make beef stroganoff. These are so wonderful. Thank you for posting this delicious recipe.5 stars

  10. These are delicious I have tried a few different recipes but like this one the best I do cook in the soup when I make homemade chicken noodle5 stars

  11. If making for soup…can you cook directly in pot with chicken and vegetables, etc. I am not a fan of broth soups I like a thicker consistency…thinking flour on noodles would do that while cooking.

    Also same question if making to use in casserole, do I cook them seperate, or add to casseole to cook them?

    1. If you are making a soup, they can be cooked in the broth and it will very slightly thicken the broth. If making a casserole I would suggest boiling them first (just like you would boil any pasta for a casserole). The texture of these noodles is slightly more dumpling like.

  12. You don’t seem to mention what kind of flour to use for your egg noodles. Do you suggest AP or bread flour. Our chef in class insists on bread flour.

    1. When my grandmother made her Haluski, she made these noodles. I have yearned for her Haluski for years. I always used store bought noodles and it never was right. When I saw your picture I knew immediately that was what she did! HOME MADE NOODLES.

  13. My mom made Homemade egg noodles  mainly for Thanksgiving and Christmas and a few other times a year. They were a treat. Cooked in either beef or chicken broth and served over mashed potatoes.  Didn’t need gravy. Now the weather is cooler, it’ll be time to make some. I will try your recipe. I too love looking through old recipe boxes.5 stars

      1. Hi Brenda, you can scroll to the bottom of the post or use the jump to recipe button at the top to view the recipe in full!

    1. Staying at home has me searching for even more recipes than ever online. I wanted to make egg noodle and this hit the spot! Easy to make with perfect texture. Of course served it with you ground beef stroganoff. Perfect for a rainy Sunday dinner! Both recipes are supposed to serve four, but the bowl is empty with the two of us.5 stars