Ingredients

• 1/2 pound uncooked wide egg noodles
• 1 stick (1/2 cup) butter
• 5 1/4 cups chicken broth
• 2 cups uncooked rice (not instant rice)

Instructions

1. In a large saucepan, brown the noodles in the butter. Add broth and rice and bring to a full boil. Lower heat and simmer, covered, for 20 minutes.
2. Makes 10 cups.