Bavarian Creamed Egg Noodles Recipe
Ingredients
| Wide egg noodles | 6 Cup (16 tbs), uncooked | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Milk | 1/2 Cup (16 tbs) | |
| Parsley flakes | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 6 hard-cooked eggs, diced | ||
Directions
Cook noodles according to package directions; drain.
Blend soup and milk.
Stir in noodles with seasonings.
Gently mix in diced eggs.
Heat to serving temperature.
Blend soup and milk.
Stir in noodles with seasonings.
Gently mix in diced eggs.
Heat to serving temperature.
Chef
