• 1/2 stick(s) butter, with salt
• 1/2 cup(s) thin egg noodles
• 1 cup(s) rice
• 14 oz chicken broth, low sodium
1. Heat butter over medium heat in medium sized pot (not a skillet). Add a handful of egg noodles and cook until brown.
2. After egg noodles brown, add rice and coat with butter. Add 1 can of broth. Bring to a boil, cover, reduce heat to low and let simmer for 20 minutes.
3. Season with salt and pepper and serve.