Ingredients
- 1 (16 ounce) package wide egg noodles
- 3 cubes chicken bouillon
- 1/4 cup water
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup chopped onion
- 2 tablespoons Worcestershire sauce
- 1 tablespoon poppy seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon hot pepper sauce
- 2 cups cottage cheese
- 2 cups sour cream
- 1/4 cup grated Parmesan cheese
- 1 pinch paprika
Description
Dust Off Your Slow Cooker And Make A Pot Of Creamy, Tangy Egg Noodles, Rich With Sour Cream, Cream Of Mushroom Soup, Cottage Cheese And Parmesan, And Spicy With Worchestershire, Garlic Powder, Hot Pepper Sauce And A Dash Of Paprika.
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