This easy Egg Noodles recipe is so delicious, you’ll make them over and over again!

With ingredients you likely have on hand, the texture is tender and almost dumpling-like.

They’re the perfect side dish or a great addition to soups or stew.

plated Egg Noodles

What are Egg Noodles?

This homemade egg noodles recipe differs from pasta as it has more eggs. Most store-bought dried pasta doesn’t contain eggs, and while traditional homemade pasta has eggs, this recipes uses a higher ratio.

These homemade egg noodles combine flour with a larger quantity of eggs. Once mixed, the dough is rolled thin, cut, and boiled.

These noodles make a great side dish, are favorite soup or casserole addition, and are delicious topped with Hungarian goulash.

How to Make Egg Noodles

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

  1. Combine flour with salt, then add milk, eggs, and butter per the full recipe below.
  2. Once sticky, transfer the dough to a floured surface and knead until smooth, adding flour if needed. Rest the dough for a little bit.
  3. Use a rolling pin to roll the dough to about ¼ or ⅛-inch thickness and cut into strips.
Cooking Homemade Egg Noodles in a pot

Make Ahead

If you would like to prepare the egg noodles ahead of time, be sure they don’t dry out or they won’t cook properly.

Place them on a baking sheet and cover with plastic wrap for up to four hours. If needed, freeze them on the baking sheet and transfer to a freezer bag to store for up to 4 months.

Tips for Perfect Egg Noodles

  • These noodles will plump and thicken once cooked, so roll them a bit thinner than your desired thickness. Noodles can also be rolled with a pasta machine.
  • It is important to use a large pot of salted boiling water when cooking egg noodles. The noodles need space to cook properly and the salt adds flavor.
  • If the noodles are fresh, you only need to cook them for about 3-4 minutes, so have the rest of your meal ready to go! 
  • Once cooked, drain and serve immediately with butter and a sprinkle of parmesan cheese or your favorite sauce.
Closeup of butter melting on Homemade Egg Noodles

Serving Suggestions

Top them with beef stew or add them to fried cabbage and onions. They can also be serve with butter, salt, and pepper for the perfect side. These homemade noodles are great tossed into homemade chicken noodle soup too.

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

plated Egg Noodles
4.92 from 99 votes↑ Click stars to rate now!
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Egg Noodles

Easy Egg Noodles are delicious with a delicate, tender texture; ideal for complementing your favorite recipes!
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Author Holly Nilsson


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


  • In a large bowl, combine flour together and salt. Set aside.
  • In a small bowl, whisk the eggs. Add the eggs, milk and butter to the flour mixture. Stir with a fork to bring the ingredients together and once a dough begins to come together, use your hands to combine.
  • Knead the dough on a lightly floured work surface, adding more flour a little bit at a time if it's sticky. Continue kneading for about 5 minutes or until smooth. Wrap the dough in plastic wrap and rest at room temperature for 20 minutes.
  • On a lightly floured surface, roll the dough to ¼ or ⅛ inch thickness. Cut into strips with a pizza cutter or knife and dust with flour.
  • Bring a large pot of salted water to a rolling boil.
  • Add the noodles and cook for 3 minutes or until cooked. Serve with butter or your favorite sauce.



Leftover egg noodles can be stored in an airtight container in the fridge for up to 3-4 days. 
4.92 from 99 votes

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.

Course Pasta, Side Dish
Cuisine American, Italian

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About the author

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. I find myself looking in your site for recipes before any others. Being a guy I am a decent cook and your recipes sure help. Not only are they easy to follow, but they have all been tasty as well. Thank you for helping us non chefs keep from starving. I’ll be trying others soon, Ron5 stars

  2. I have tried several noodle recipes in the past and they never work well. ( chewy and rubbery, or just turn to mush after a day in soup) I finally gave up.
    I decided to try this recipe when I came across it. So happy I did!
    These noodles turned out perfect on the first try! And after 3 days in my chicken soup, still fantastic. I love leftovers!
    I’m going to try them in cabbage and noodles next.
    Thanks for the perfect, easy noodle recipe!5 stars

  3. I am not a newbie in the kitchen, cannot see where I went wrong. I’ve reviewed the recipe several times since and I believe I followed the recipe to a T. I rested for 20 min, rolled to 4 mm, cut then dropped into boiling salted water before adding to my simmering soup just before serving. They were so tough and chewy I pulled them all out of my soup. Very disappointed.1 star

  4. Perfect … You can’t go wrong with this recipe. I make sure and tell everyone water which I use chicken broth is at a rolling boil before you add the noodles. Follow this recipe and you’ll have beautiful homemade noodles.5 stars

  5. I am now 70 and I have tried and failed so many times to make my Grandmother’s egg noodles. Her recipe was in her head along with her dumplings and so many more. As a child I always begged her to make chicken and noodles. I loved to watch her layer the rolled out dough and slice it two layers at a time. When cooked the noodles would thicken and squiggle up. They were my favorite. Her chicken and dumplings were my second favorite. That woman could cook! Miss her so much!5 stars

  6. BRAVO! and HOORAAAAY! This is exactly the way I used to see/watch my Grandmother make noodles— she never bought ONE in a store — they were always home made, cooked, and DEVOURED on the spot!!! I have just become a gluten free newbie, now I can do THIS using rice flour, oat flour, various mixes of GF flours … and once again have pasta/noodles/etc., & be a suppertime happy camper! THANKS so much – this was EXACTLY the recipe I needed to find– made with smaller amounts of ingredients it will be the perfect addition to the “pot,” so to speak!

    1. I am so happy to hear that you love this recipe! We can’t wait to hear how it turns out with those flour substitutions.

  7. These were so insanely good! Truly like a dumpling but a noodle. I’m wondering if these can be refrigerated or frozen after cooking. I would definitely double or triple the recipe for other meals- they are simple and perfect!

    1. These can be kept in the freezer uncooked and then cooked in boiling water right away when ready to use them!

  8. So today I made these egg noodles super easy and super good. Easy as a first time ever making my own noodles Thank you for such an easy good recipe