Slow Cooker Amish Mustard Cream Noodles
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 ...
