Bavarian Creamed Egg Noodles
|Wide egg noodles||8 Ounce (6 Cups Uncooked)|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Parsley flakes||1⁄2 Teaspoon|
|Hard-cooked eggs||6 , diced|
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.
Restriction:Lacto Ovo Vegetarian