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.
INGREDIENTS (for 1 servings):
- 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
Cook egg noodles in a large pot with boiling salted water. Drain well.
In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
Cover and cook on high for 3 to 4 hours. Serve immediately.