These noodles will serve 6 as a side dish, but you could easily add some cooked, shredded chicken in the pan at the same time you add the noodles and turn this into a main dish.
YIELD: SERVES 6
PREP TIME: 5 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 45 MINUTES
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.