What we are eating - Buttered Noodles

Buttered Noodles
adapted from Food.com

One of my favorite dishes at a classic Michigan restaurant is the Buttered Noodles from the Bavarian Inn in Frankenmuth.  I've attempted a few times to make my very sad version but they just tasted like, well, plain noodles.  I recently noticed that my grocery store was now selling the noodles from another Amish restaurant in Indiana so I picked up a bag to serve with the Amish Chicken I served recently.  I then went in search of a recipe and Pinterest did not disappoint. The dish was almost like the original dish so that made me very, very happy!  You could easily use regular egg noodles or the frozen noodles that have a little more "oomphf" to them :-) 

Ingredients:

• 1/2 gallon water
• 2 chicken bouillon cubes
• 8 ounces extra wide egg noodles
• 1/2 cup water
• 6 ounces butter
• 1 teaspoon parsley
• 6 Ritz crackers, crushed

Directions:

1. Add 1 ½ bullion cubes to ½ gallon water in a medium pot, bring to a boil. Add noodles and set timer for 1 min longer than the longest time listed on the package, stir a couple of times while cooking.
2. While noodles are boiling add 1/2 cup water, 1/2 chicken bullion cube and butter to glass measuring cup. Microwave for 45 seconds on high, Stir. If the butter is not melted all the way microwave again for 30 seconds and mix well until bullion is dissolved.
3. When noodles are done drain water from pot but do not rinse, add butter mixture and parsley. Mix well until most liquid is absorbed, about a minute.
4. Serve immediately with crushed Ritz crackers on top.