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Buttery Noodles

6 tablespoons butter, divided
1 cup Ritz cracker crumbs
1 pound homemade-style egg noodles
2 tablespoons chicken baseMelt 2 tablespoons butter (saving the remaining 4 tablespoons for the noodles) in a saut? pan set over medium heat. Add cracker crumbs and cook, stirring often, until they are brown and crispy, about 8 minutes. Set aside.Meanwhile, heat a large pot of water to boil. Add noodles and chicken base. Cook noodles until they are almost soft, but still have a bit of chewiness (different brands will require different times; check the package for instructions). Drain noodles in a colander and return them to the cooking pot. Immediately add butter, salt and pepper (it`s easiest if butter has been diced). Stir gently, allowing the noodles to soak in the butter. Serve quickly, topping each serving with cracker crumbs.Serves 6 as a side dish.

 

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