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 of the noodles so they melt down through the mixture as it cooks.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, gently stirring every 30 minutes if you are nearby. Each time you stir, tuck the noodles back into the sauce so they cook evenly. If the noodles start to look dry before they are fully tender, add a splash of hot water (2–4 tablespoons at a time) and stir it in.

After about 1 1/2 hours, begin checking the noodles more often. They are done when they are tender but not mushy, and the sauce has thickened into a glossy, buttery coating that clings to the noodles. The overall look should be silky and pale yellow, not soupy.

Once the noodles are done, taste and adjust the seasoning. Add a pinch more salt or another small spoonful of mustard if you want a slightly bigger tangy kick, then stir gently to combine.

Turn the slow cooker to WARM and let the noodles sit for 5–10 minutes before serving. This short rest lets the sauce settle into a rich, creamy coating. Serve straight from the slow cooker while hot and glossy.

Variations:  You can swap half of the heavy cream for whole milk or evaporated milk. The sauce will be a bit thinner and less rich but still comforting; keep an eye on the noodles and stir more often, as a lighter sauce can soak in faster.

A small pinch of garlic powder or onion powder (about 1/4 teaspoon) can be whisked into the cream and mustard if you want a quiet background flavor