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.
Tips & Notes:
lightly adapted from food.com