Cafeteria Noodles
Servings: 6

16 ounces extra wide egg noodles
4 cups chicken stock
1 chicken bouillon cube
1 can cream of chicken soup
1⁄2 cup salted butter
1⁄2 teaspoon garlic powder
Fresh parsley, for garnish (optional)

Pour the chicken stock into a large pot or deep skillet. Add the bouillon cube. Heat the mixture over medium-high heat until it reaches a rolling boil.

Once boiling, add the egg noodles to the pot and stir. Allow the stock to return to a boil.

Stir in the cream of chicken soup and garlic powder. Let the mixture boil for an additional 2 minutes, stirring occasionally.

Take the pot off the heat and add the butter. Stir until the butter is fully melted and incorporated into the noodles.

Place a lid on the pot. Let the noodles sit for a few minutes, allowing the flavors to meld.

Give the noodles one final stir, then transfer them to a serving dish. If desired, garnish with a sprinkle of fresh parsley.

Serve hot and enjoy!