When I saw this recipe on the website 12 Tomatoes, this jumped out at me: “For most of us, some of the fondest food memories we have are those staple dishes we had in the school lunch room growing up. … of course, these Creamy Cafeteria Noodles.”

Well, I don’t remember this. But it sure sounds delicious—much better than anything I ever had in a school lunchroom. And easy. (But I would add some garlic powder and maybe paprika to the very basic seasoning here.)

INGREDIENTS:

4 cups chicken stock or broth

1 Tablespoon Better than Bouillon (I’d choose the Roasted Chicken flavor, but there are so many…)

1 - 10 oz. can cream of chicken soup (or jazz it up with cream of mushroom or cream of celery)

1 lb. egg noodles

1 stick (1/2 cup) salted butter

Freshly ground black pepper, to taste

INSTRUCTIONS: 

-Add broth and Better than Bouillon to a large pot and set over high heat. Bring to a boil.

 -Stir in cream of chicken soup and noodles and bring back to a boil. Let boil 2 minutes.

 -Remove from heat, stir in butter, then cover pot. Let sit 15-20 minutes, stirring occasionally, until noodles have absorbed most of the liquid.

- Season to taste with black pepper. (It likely won't need any more salt.)

 -Serve and enjoy!