Rice Pilaf - cooking recipe

Ingredients

3 c. white rice (Uncle Ben's)
4 oz. extra thin enriched egg noodles (Edwardo's)
2 (14 1/2 oz.) cans clear chicken broth (Swanson)
3 Tbsp. butter

Preparation

Melt butter in a 10-inch nonstick pan with cover, then break up noodles into pan; lightly brown egg noodles.
Then stir in rice and broth.
Bring to a boil, then cover pan and lower heat until broth is almost all gone.
Remove pan.
Cover and stir up the rice until all the broth is gone, then service.
Makes 4 to 6 servings.