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.
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.
