Wednesday, June 21, 2017
Buttered Noodles 1 (14.5-ounce) can chicken broth 1 cup water 1 chicken or beef bouillon cube 1 stick butter, divided 1 (12-ounce) package wide egg noodles 1/4 teaspoon garlic powder freshly ground black pepper chopped parsley Combine broth, water, bouillon cube, and half the stick of butter in a large nonstick skillet. Bring to a boil. Add noodles and cook, stirring frequently for about 8 minutes. (Note: Turn the heat down so the liquid does not boil vigorously and evaporate too quickly. Add more water if necessary. Add garlic powder and remaining butter and stir well. Remove from heat and season with pepper and sprinkle with parsley.