Hungarian Noodle Side Dish

Ingredients

• 3 cubes chicken bouillon 
• 10.8 ounce cream of mushroom soup canned
• 2 cups curd cottage cheese 
• 0.3 teaspoon garlic powder 
• 0.5 cup onion chopped
• 1 pinch paprika 
• 0.3 cup parmesan cheese grated
• 0.3 teaspoon pepper sauce hot
• 1 tablespoon poppy seeds 
• 2 cups cup heavy whipping cream sour
• 0.3 cup water 
• 16 ounce wide egg noodles 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• pot
• slow cooker

Directions

1. Cook egg noodles in a large pot with boiling salted water.
2. Drain well.
3. In a large bowl dissolve chicken bouillon cube in boiling water.
4. 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.
5. Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
6. Cover and cook on high for 3 to 4 hours.
7. Serve immediately.