INGREDIENTS:
1 pkg Spaetzle Egg Noodles
3 to 4 C chicken broth
1 can cream of chicken soup
1 Tbl cornstarch
1 Tbl water
DIRECTIONS:
Boil the egg noodles in the chicken broth for 15 minutes (until tender). Add soup, cooking and stirring until it is well incorporated. Mix the cornstarch and water in a separate bowl until dissolved, then add to the soup for thickening. Continue to heat on medium for 3 to 5 minutes. Serve with crackers!
Of course those of you without picky children, you could also add veggies - but that would NEVER get eaten in my house by anyone but me. :(
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