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1-1/2 cups
water or chicken broth
3/4 cup milk
2 tablespoons butter or margarine
1/4 teaspoon salt (optional)
3-3/4 cups (6 oz.) Wide Egg Noodles, uncooked
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)
In 10-inch skillet, stir together water, milk, butter and
salt; heat to boiling. Add uncooked noodles, stirring to
coat with liquid; heat to boiling. Cover; reduce heat.
Simmer 8 minutes, STIRRING EVERY 2 MINUTES or
until noodles are tender and about 3 tablespoons liquid
remains. Remove from heat; stir in Parmesan cheese
until melted. Sprinkle with parsley, if desired. 4 servings
(1 cup each).
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