Ingredients

The following ingredients have 6 Servings
  • 6 tablespoons butter, (divided)
  • 28 ounces chicken broth
  • 1 chicken bouillon cube
  • 12 ounces extra wide egg noodles
  • 1 teaspoon parsley flakes
  • Salt and pepper, (to taste)

Instruction

  • In a large pan, brown two tablespoons of butter over medium heat.
  • Pour the chicken stock and bouillon cube into the pan and bring to a boil.
  • Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat.
  • Let the noodles set for 30 minutes, stirring every 10 minutes or so.
  • Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender.
  • Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste.
  • Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.