Old-fashioned Cafeteria Noodles

• total time: 4 minutes

Ingredients

4 cups chicken stock

1 chicken bouillon cube

16 oz egg noodles

1 can cream of chicken soup

1 stick unsalted butter

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp onion powder

Fresh parsley

Directions

In a large pot, bring the chicken stock and bouillon cube to a gentle boil. Stir until the bouillon cube is fully dissolved.

Add the egg noodles and cook according to package directions until tender, stirring occasionally so they don’t stick together.

Reduce the heat to low and stir in the cream of chicken soup and the stick of butter. Mix well until the butter melts and the soup is fully blended into the noodles.

Season with salt, black pepper, garlic powder, and onion powder. Stir until everything is evenly combined and creamy.

Let the noodles simmer on low heat for 3–5 minutes, stirring frequently, so the sauce thickens slightly and coats the noodles.

Sprinkle fresh parsley on top before serving.