Brown stew meat.
Boil meat, bouillon cubes, water and beef broth for 30 minutes.
Add frozen egg noodles.
Simmer for 30 to 45 minutes until tender.
If desired, you can thicken with cornstarch.
Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.
ver medium-high heat, add frozen egg noodles, and cook until almost soft
Heat butter in Dutch oven over medium heat until melted.
Add celery and onion; cook until tender.
Add broth; bring to boil. Stir in noodles, salt and pepper.
Simmer 35 minutes or until noodles are tender.
Stir in meat and sage.
oil to cook egg noodles. When water boils add egg noodles and green beans
Cook the egg noodles according to package directions, omitting
nch baking dish.
Cook egg noodles in boiling salted water until
ste and 8-12 ounces egg noodles; RETURN to a boil.
Place egg noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork then drain.
Heat 2 tsp oil in a wok over high heat. Working in batches, stir-fry chicken until browned. Remove from wok.
Add remaining oil to wok and stir-fry baby corn, Cantonese sauce and 1/4 cup water until corn is tender. Return chicken to wok and add noodles. Stir-fry until hot. Season to taste. Serve sprinkled with spring onions.
ollow the instructions for the egg noodles.
Usually you only need
f water to boil for egg noodles.
While bacon crisps, scatter
oil and add egg noodles.
Cook 10 minutes, until egg noodles are just
prigs and serve over hot egg noodles. Enjoy!
Note: During cooking
br>Increase heat and add frozen egg noodles and chicken. Cook for 8
Place everything but noodles in a crock pot. (cut the chicken up if you like but not too small). Cook on low 5-6 hours.
Remove chicken and shred.
Return chicken to pot and add egg noodles. Cook 2 more hours.
You can add pepper for a little kick.
Cut chicken into bite sized pieces, sprinkle with poultry seasoning, salt and pepper, and saute in one tablespoon of the butter.
When chicken is no longer pink and is starting to turn golden brown, add chicken broth and carrots.
Simmer on medium heat approximately 10 minutes.
Stir in egg noodles and simmer approximately 25-30 minutes until noodles are tender.
Add cream of chicken soup and the remaining tablespoon of butter, simmer for 5-10 more minutes and serve.
WHISK 1 large egg in a large mixing bowl (
ater to a boil. Cook egg noodles in the boiling water, stirring
Throw stew meat into the crock pot. Do not brown first.
Mix in the two cans of soup.
Turn crock pot to low and let it cook 6-8 hours.
Just before you are ready to eat, cook the egg noodles according to package directions.
Serve the stew meat over the egg noodles.
et set while the egg noodles cook.
When noodles are ALMOST done