Ingredients
12 ounces uncooked extra-wide egg noodles2 cans (14-1/2 ounces each) chicken broth1 chicken bouillon cube1/4 cup butter, cubed Coarsely ground pepper, optional
Preparation
In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Whisk in broth and bouillon. Bring to a boil; stir in noodles. Return to a boil. Cover and remove from the heat. Let stand 15-20 minutes or until noodles are tender. If desired, sprinkle with pepper.
