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Herbed Egg Noodles

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      Herbed Egg Noodles

      Lucinda uses these buttery noodles to soak up the extra liquid from boeuf bourguignon soup.

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      Herbed Egg Noodles

      Lucinda uses these buttery noodles to soak up the extra liquid from boeuf...

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    Serve with our Boeuf Bourguignon Soup.
    Martha Stewart Living, December 2010
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    Ingredients

    • 12 ounces cooked egg noodles
    • 2 tablespoons unsalted butter
    • 2 tablespoons chopped fresh flat-leaf parsley

    Directions

    1. Toss cooked egg noodles with butter and chopped parsley. Serve immediately.

    Recipe Reviews

    Reviews (1)

    • opaowiye
      28 Jan, 2012

      Made the herb egg noodles with Martha's recipe for chicken schnitzel. The chicken was great. The egg noodles terrible. There are flavorless. The chicken schnitzel has a great butter wine sauce that goes with it. I put the sauce on the noodles to make them edible.

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