Our History

Thirty-five years ago, the noodle business was born at a Farmer's Market in Richmond, Indiana.  Three girls and their mother sold them out of the back of their old red station wagon.  They showed up every Saturday morning with oodles of noodles to sell while handing out new recipes.  That was the beginning of Mrs. Coe's Noodles.  Soon, they began talking to businesses and store owners.  Before long, they were stocking selves with Mrs. Coe's Homemade Noodles!  Through the years, the noodles have been promoted by attending events throughout Indiana, providing the opportunity to introduce the product to large numbers of customers. Today, Mrs. Coe's Noodles are available from an every growing list of vendors.  Check out out "Availability" page for a complete list. 

Our Mission

It is the mission of Mrs. Coe's Noodles to bring a high quality product to well deserving consumers at the lowest possible cost all they while providing "noodles like Grandma used to make!"

Our Recipes

Chicken and Noodles

4 – 5 lb. Chicken
1 Tablespoon salt
1 can Campbell’s Cream of Chicken Soup
1 pkg. Coe’s Noodles

Place 4 to 5 lb. chicken leg quarters or any chicken pieces in a large stockpot and fill with hot water until the chicken is covered with the water.  Cover with lid and cook until chicken is tender.  Remove the meat from the liquid, which is now called broth.  Take the meat from the bones and return it to the broth.

Stir 1 can of Campbell’s Cream of Chicken soup, and 1T. salt into the hot broth.

Bring the broth to boiling and add the noodles, stirring only once.  When the broth and noodles return to a full boil, turn the fire down to a very low temperature for about half an hour, and then turn completely off.  Don’t continue to stir.  The longer the noodles sit in the hot broth the better they are – they just keep absorbing that delicious broth.

They hold the heat for a long time if you are taking them to a family dinner or pitch in meal.

Beef and Noodles

2 ½ – 3 lb. Chuck Roast or that amount of any cut of beef that’s on sale
2 ½ qt. Water (that’s 10 cups)
1 Tablespoon salt
1 envelope dry onion soup mix
1 can Campbell’s Beefy Mushroom Soup
1 pkg. Coe’s Noodles

Put everything except the noodles in Crockpot the day before and cook all night on low.  Continue on low the next day until about an hour before you put the noodles in, then turn on  high.  You always want the broth very, very hot before adding the noodles.

Take the beef out, pull it apart, put it back in the broth and add the noodles.  Turn it to low and the noodles will cook in the broth.   Once noodles have been added, leave them alone and resist the temptation to stir them often.  Just a quick stir when you put them in the broth is all they need.  When they are done, just turn the crock pot off and they will stay hot for several hours.   I like to add the noodles even several hours before serving them as they soak up the broth and are even better the longer they sit.