These noodles will serve 6 as a side dish, but you could easily add some cooked, shredded chicken and a little Parmesan to turn this into a main dish.
PREP5minutes
COOK40minutes
TOTAL45minutes
serves 6 servings
INGREDIENTS
- 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
INSTRUCTIONS
-
-
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.
Nutrition Information:
Calories: 328kcal (16%)| Carbohydrates: 41g (14%)| Protein: 9g (18%)| Fat: 14g (22%)| Saturated Fat: 7g (44%)| Cholesterol: 77mg (26%)| Sodium: 758mg (33%)| Potassium: 266mg (8%)| Fiber: 2g (8%)| Sugar: 1g (1%)| Vitamin A: 400IU (8%)| Vitamin C: 10.3mg (12%)| Calcium: 41mg (4%)| Iron: 1.5mg (8%)