Tuesday, May 2, 2017
AMISH EGG NOODLES
AMISH EGG NOODLES 6 tablespoons butter, divided 28 ounces chicken broth 1 chicken bouillon cube 12 ounces extra wide egg noodles 1 tsp. parsley flakes salt and pepper, to taste 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. If you notice a lot of liquid left in the pot, test a noodle to be certain they are done to your liking. If they're not quite done, return to the heat until the liquid has evaporated and the noodles are done. If the noodles are done to your liking, just drain the liquid away. Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste. (Be wary of adding too much salt as the stock and bouillon tends to be salty on it's own.) 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.