Roxy15
New member
I Found This On Onie’s Recipe Link:
Amish Creamy Egg Noodles;
6 T. Butter, Divided
28-oz.s Chicken Broth
1 Chicken Bouillon Cube
12-oz.s Extra Wide Egg Noodles
1 Tsp. Parsley Flaked
Salt & 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.
View attachment 18279
Amish Creamy Egg Noodles;
6 T. Butter, Divided
28-oz.s Chicken Broth
1 Chicken Bouillon Cube
12-oz.s Extra Wide Egg Noodles
1 Tsp. Parsley Flaked
Salt & 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.
View attachment 18279