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Ingredients
  • 12 ounces extra wide egg noodles
  • 6 tablespoons butter, divided
  • 2 (14-ounce) cans of chicken broth
  • 1 chicken bouillon cube
  • 1 teaspoon salt
  • 1⁄2 teaspoon garlic powder (optional)
  • 1 tablespoon chopped fresh parsley
  • Freshly ground black pepper, to taste
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