Type what you have

Ingredients

• ✓ egg noodle
• vegetable oil
• chicken broth
• salt
• poultry seasoning
• celery
• onion
• cornstarch
• water
• chicken

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.
3. 3 Bring broth, salt, and poultry seasoning to a boil in a Dutch oven. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.
4. 4 Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup. Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.
5. 5 Serve hot and enjoy!

By CORWYNN DARKHOLME

Ingredients

• ✓ egg noodle
• chicken breast
• onion
• carrot
• celery
• salt
• garlic powder
• black pepper
• chicken broth

Instructions

1. 1 Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add egg noodles, and simmer until tender, about 6 minutes.

By Fioa

Ingredients

• ✓ egg noodle
• chicken
• water
• carrot
• celery
• onion
• lemongrass
• bay leaf
• black peppercorn
• carrot
• celery
• chicken soup base

Instructions

1. 1 Place chicken into a large stockpot and pour in water. Bring to a boil over high heat. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Cover and simmer for 1 hour; chicken should no longer be pink at the bone and the juices should run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Transfer chicken to a platter and let sit until cool enough to handle. Strain stock, discarding solids.
3. 3 Return strained stock to the pot and set over high heat. Stir in sliced carrots, sliced celery (not the leaves), and chicken base. Bring to a boil, then reduce the heat, cover, and simmer until carrots are tender, about 20 minutes.
4. 4 Meanwhile, remove and discard skin from cooled chicken. Chop meat into bite-sized pieces.
5. 5 Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.

By ALANK

Ingredients

• ✓ egg noodle
• butter
• onion
• celery
• chicken broth
• vegetable broth
• chicken breast
• carrot
• basil
• oregano
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion and celery; cook until just tender, about 5 minutes.
2. 2 Stir in chicken broth, vegetable broth, egg noodles, chicken, carrots, basil, oregano, salt, and black pepper to combine; bring to a boil.
3. 3 Reduce heat; simmer for 20 minutes.
4. 4 Serve and enjoy!

By Allrecipes Member

Ingredients

• ✓ egg noodle
• turkey drumstick
• water
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• sage
• thyme
• rosemary
• celery salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until turkey meat is very tender, about 2 hours.
3. 3 Remove drumsticks and allow to cool enough to handle. Remove meat from bones and tendons, chop meat, and return to soup. Discard bones.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles in boiling water until tender yet firm to the bite, about 5 minutes. Drain.
5. 5 Divide noodles among soup bowls and ladle turkey soup on top.

By KDcook

Ingredients

• ✓ egg noodle
• vegetable oil
• garlic
• onion
• red bell pepper
• green bell pepper
• celery
• carrot
• leek
• chicken stock
• salt
• pepper
• hot pepper sauce
• soy sauce
• spinach
• chicken breast

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
2. 2 Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

By Lloyd Newman

Ingredients

• ✓ egg noodle
• parmesan cheese
• kidney bean
• zucchini
• cayenne pepper
• thyme
• seasoned salt
• beef bouillon cube
• tomato paste
• tomato
• carrot
• cabbage
• water
• garlic
• green bell pepper
• onion
• smoked sausage
• olive oil

Instructions

1. 1 Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
2. 2 Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.

By Jaja's daughter

Ingredients

• ✓ egg noodle
• parsley
• salt
• ginger
• garlic
• thyme
• rosemary
• kohlrabi
• celery
• carrot
• black peppercorn
• bay leaf
• chicken bouillon
• sugar
• ginger
• lemon juice
• white wine
• water
• garlic
• onion
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

By Coulter

Ingredients

• ✓ egg noodle
• butter
• bread crumb
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.

By jrwillmer4

Ingredients

• ✓ egg noodle
• ham
• cheddar cheese
• cream of mushroom soup
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.
3. 3 Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

By BOBKAT2000

Ingredients

• ✓ egg noodle
• water
• chicken
• chicken bouillon

Instructions

1. 1 Measure water into a large pot. Add chicken and bouillon; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from broth. Chop into small pieces, then return meat to the pot.
3. 3 Add egg noodles and cook until tender.

By lori

Ingredients

• ✓ egg noodle
• butter
• chicken broth
• chicken bouillon granules

Instructions

1. 1 Melt butter in a medium saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
2. 2 Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

By Carol Castellucci Miller

Ingredients

• ✓ egg noodle
• evaporated milk
• cream of chicken soup
• onion
• ham
• processed cheese food
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain.
3. 3 Mix together cooked egg noodles, evaporated milk, condensed soup, onion, ham, and processed cheese food in a 9x13-inch baking dish until evenly distributed.
4. 4 Bake in the preheated oven until bubbly and cheese is melted, about 1 hour. About 5 minutes before the end of baking, sprinkle potato chips over the top of casserole and return to the oven; bake for 5 minutes more.

By lwelsh

Ingredients

• ✓ egg noodle
• green pea
• butter
• cream of mushroom soup
• tuna
• milk
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
2. 2 Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

By PREFERED1

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• tuna
• pea
• milk
• bread crumb
• butter

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole.
3. 3 Bake in the preheated oven until hot, about 30 minutes; stir well.
4. 4 Mix bread crumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy, 5 minutes more.
5. 5 Serve and enjoy!

By Campbell's Kitchen

Ingredients

• ✓ egg noodle
• green pea
• cream of mushroom soup
• tuna
• american cheese
• onion
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of water to a boil. Add noodles and frozen peas; simmer for 8 to 10 minutes, or until noodles are al dente. Drain well, then return noodles and peas to the pot.
3. 3 Stir in condensed soup, tuna, cheese, onion, and pepper until well mixed and the cheese has melted. Serve.
4. 4 Serve hot and enjoy!

By Jennie Ridgeway

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• beef with onion soup mix
• mushroom
• water
• sirloin tip

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine condensed soup, soup mix, mushrooms, and water in a 13x9-inch casserole dish. Mix thoroughly and add beef tips. Turn to coat well. Bake in the preheated oven for 1 hour.
3. 3 While beef tips are cooking, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Serve beef tips and sauce over noodles.

By Julie

Ingredients

• ✓ egg noodle
• butter
• instant rice
• onion soup mix
• vegetable broth
• water chestnut
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Melt butter in a large skillet over medium heat. Brown noodles in the butter.
3. 3 In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
4. 4 Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

By Ryan

Ingredients

• ✓ egg noodle
• butter
• onion
• garlic
• spinach
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
2. 2 While the noodles boil, melt butter in a skillet over medium-high heat. Sauté onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; sauté until the spinach is just barely wilted, about 2 minutes.
3. 3 Stir spinach mixture into the noodles; season with salt and pepper.

By Judy in Delaware

Ingredients

• ✓ egg noodle
• cream of chicken soup
• milk
• chicken breast
• swiss cheese
• mushroom

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
2. 2 In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms.
3. 3 Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear.
4. 4 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.

By thedailygourmet

Ingredients

• ✓ egg noodle
• butter
• heavy cream
• parmesan cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
2. 2 Meanwhile, heat butter and cream in a small saucepan over low heat until butter melted. Stir in cheese, parsley, salt, and pepper; keep warm over low heat.
3. 3 Drain egg noodles; toss with sauce to coat.

By WILDFLOWER12

Ingredients

• ✓ egg noodle
• sour cream
• cottage cheese
• raisin
• sugar
• egg
• butter
• cinnamon

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Toss cooked noodles with sour cream, cottage cheese, raisins, 1/2 cup sugar, and eggs until well blended; pour into the prepared baking dish. Dot top with butter pieces.
4. 4 Combine remaining 1/2 cup sugar and cinnamon; sprinkle over noodles.
5. 5 Bake in the preheated oven until top is lightly brown, about 45 minutes. Remove from oven; cool to set pudding before serving, about 10 minutes.

By Lobbylady

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• mushroom
• butter
• onion
• beef tip

Instructions

1. 1 Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef.
2. 2 Cook for 8 hours on Low.
3. 3 Bring a large pot of lightly salted water to a boil. Cook noodles according to package directions until mostly tender, about 5 minutes. Drain.
4. 4 Serve beef tips and sauce over noodles.

By Starr

Ingredients

• ✓ egg noodle
• beef stew meat
• onion
• water
• beef bouillon
• cream of mushroom soup

Instructions

1. 1 Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
2. 2 Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
3. 3 Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.

By Ginnie

Ingredients

• ✓ egg noodle
• cabbage
• red onion
• butter
• salt
• black pepper

Instructions

1. 1 Cook pasta in a large pot of boiling salted water.
2. 2 Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
3. 3 Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

By elizabeth sill

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• cheddar cheese
• tuna
• green pea
• mushroom
• onion
• potato chip

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a boil. Add egg noodles and cook until tender yet firm to the bite, 7 to 9 minutes; drain. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
3. 3 Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms, and onion in a large bowl until evenly coated.
4. 4 Transfer the mixture into a 9x13-inch baking dish.
5. 5 Top the mixture with crushed potato chips and remaining 1 cup of cheese.
6. 6 Bake in the preheated oven until cheese is melted and edges are lightly golden, about 15 to 20 minutes.
7. 7 Serve hot. Enjoy!

By JAICARD

Ingredients

• ✓ egg noodle
• tuna
• cream of celery soup
• green pea
• red bell pepper
• onion
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain leaving about a 1/2 cup of water in the pot.
2. 2 To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste.
3. 3 Simmer until hot. If needed, add more water or milk.

By M J

Ingredients

• ✓ egg noodle
• sirloin tip
• yellow onion
• cream of mushroom soup
• milk
• red wine
• beef with onion soup mix

Instructions

1. 1 Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
2. 2 Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
3. 3 Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
5. 5 Ladle beef tips mixture over egg noodles.

By Candi Riccardelli

Ingredients

• ✓ egg noodle
• ground beef
• cream of mushroom soup
• garlic powder
• sour cream
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Sauté ground beef in a large skillet over medium heat until browned and crumbly; 5 to 10 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
4. 4 Drain and discard any fat from the cooked beef. Stir condensed soup and garlic powder into the beef. Simmer for 10 minutes, stirring occasionally.
5. 5 Remove beef from the heat. Add egg noodles and stir to combine. Stir in sour cream and season with salt and pepper.
6. 6 Serve hot and enjoy!

By Brenda

Ingredients

• ✓ egg noodle
• ground beef
• greek seasoning
• salt
• black pepper
• vegetable oil
• mushroom
• sour cream

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Season beef with Greek seasoning, salt, and pepper.
3. 3 Heat vegetable oil in a separate skillet over medium heat. Add mushrooms; cook and stir until tender, about 5 minutes; add to ground beef.
4. 4 Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.

By Richard Daggett