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Mushroom-and-Fresh Parsley Noodles

Jennifer Davick
Prep time 10 mins
Cook time 8 mins
Yield Makes 6 servings


  • 1 (8-oz.) package medium egg noodles
  • 3 chicken bouillon cubes
  • 5 tablespoons butter
  • 1 (8-oz.) package sliced fresh button mushrooms*
  • 1/4 cup finely chopped fresh parsley or basil
  • Freshly ground pepper to taste

How to Make It

  1. Prepare pasta according to package directions, adding chicken bouillon cubes to water.

  2. Meanwhile, melt 4 Tbsp. butter in a large skillet over medium heat. Add sliced mushrooms, and sauté 5 minutes or until liquid evaporates and mushrooms are golden brown. Remove from heat. Stir in chopped parsley, noodles, and remaining 1 Tbsp. butter. Stir in pepper to taste.

  3. *1 (8-oz.) package assorted mushrooms, sliced, may be substituted.