|Fine egg noodles||12 Ounce, uncooked (4 1/2 Cup)|
|Margarine||1⁄2 Cup (8 tbs)|
|Grated onion||2 Teaspoon|
|Shortening||2 Cup (32 tbs) (For Frying)|
Cook noodles according to package directions; drain.
Melt margarine and mix with noodles.
Beat eggs, milk, onion (if desired) salt and pepper together; pour over noodles and mix thoroughly.
Heat griddle or large skillet; brush with light coat of shortening.
Drop noodle mixture by heaping tablespoonfuls onto hot griddle or skillet.
Fry over moderate heat until brown and crisp on one side.
Turn with pancake turner; fry the second side.