OK, I know what you are thinking. Believe me, I was thinking it too! This will never work. The noodles won’t get done, or I will be left with a gloppy gelatinous mess that I will have to throw away. Wrong! Wrong, wrong, wrong! These are the best side dish noodles I have ever served. No worry at all about them sticking together. And the flavor! OMG (Oh my goodness!) Fabulous!

So I am not going to say anything more about this recipe except – you must try this method of cooking egg noodles. Until you do, you simply will not know what you are missing. Thank you so much South Your Mouth cooking site. You are the bomb! I will never, ever worry about how to serve “noodles on the side” again. Happy me!

1 32-oz. carton chicken, vegetable or beef broth

½ c. (1 stick) unsalted butter

1 tsp. kosher salt

freshly ground black pepper

12 oz. thick (home style) egg noodles (I use Homemade Style, Country Pasta (Egg Pasta) found at Costco)

1 T. chopped parsley, opt.

In a large pot, bring broth, butter, salt and pepper to a full, rolling boil. Add noodles and boil, uncovered, for 5 minutes; stirring occasionally. Taste for salt and add more if desired.

Turn off heat, cover and let noodles set for 20-25 minutes or until tender and most of the broth has been absorbed. Stir once after about 10 minutes to make sure the noodles don’t stick to the bottom of the pan. Stir again just before serving, scoop into a serving dish, and top with parsley.