Amish Egg Noodles

Amish Egg Noodles

INGREDIENTS

• 6 tablespoons butter, divided
• 28 ounces chicken broth
• 1 chicken bouillon cube
• 12 ounces extra-wide egg noodles
• 1 teaspoon parsley flakes
• Salt and pepper, to taste

INSTRUCTIONS

1. In a large pan, melt two tablespoons of butter over medium heat until browned.
2. Pour the chicken broth into the pan and add the chicken bouillon cube. Bring to a boil.
3. Add the egg noodles to the boiling chicken broth. Cover the pan and remove it from the heat.
4. Allow the noodles to sit for 30 minutes, stirring occasionally every 10 minutes.
5. Test the noodles for doneness. If they are not cooked through, return the pan to low heat and cook for an additional 1-2 minutes until tender.
6. Once cooked, top the noodles with the remaining 4 tablespoons of butter, parsley flakes, and season with salt and pepper to taste.
7. Serve immediately or keep covered in the pan until ready to serve. They will remain warm for about 20 minutes.