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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Hungarian Noodle Side Dish Category Pasta Total Hits 18 Rating | voted : 0 times The Recipe Ingredients 3 each chicken bouillon cubes 1/4 cup boiling water 1 each cream of mushroom soup, can 1/2 cup onion, chopped 2 tablespoon worcestershire sauce 1 tablespoon poppy seeds 1/4 teaspoon garlic powder 1/4 teaspoon hot pepper sauce 2 cup cottage cheese 2 cup sour cream 1 each egg noodles, wide, 16 oz pkg, cooked, drained 1/4 cup parmesan cheese, shredded 1 paprika Directions: Lightly grease crockpot. Cook noodles in boiling water for 5 to 7 minutes; drain. In a large bowl, dissolve bouillon in water. Add the next six ingredinets. Stir in cottage cheese, sour cream, and noodles. Transfer to crockpot. Sprinkle with parmesan cheese and paprika. Cover and cook on High 3 to 4 hours. Serve immediately. Serves 8 to 10.

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