1 32-oz. carton chicken broth

1/2 cup (1 stick) butter

1 teaspoon salt

1/2 teaspoon garlic powder (optional)

12 ounces extra wide or dumpling size egg noodles

In a large pot, bring broth, butter, salt and garlic to a full, rolling boil.

Add noodles then boil, uncovered, for 5 minutes; stirring occasionally.

Turn off heat, cover and let noodles set for 15-25 minutes (see notes) or until tender and most of the broth has been absorbed. Stir once or twice the first 5 minutes to make sure the noodles don’t stick to the bottom of the pan.

Stir again just before serving. Enjoy!

NOTES

I prefer the “dumpling” or “homestyle” egg noodles but “extra wide” works just fine too. If using the “dumpling” or “homestyle” noodles, let noodles set 20-25 minutes. If using “extra wide”, only let set about 15 minutes.

*adapted from https://www.southyourmouth.com/