Hungarian Noodles

• 1 (15 oz.) can chicken broth
• 3 chicken bouillon cubes
• 1 can cream of mushroom soup
• 1/2 c. chopped onion
• 2 Tbsp. Worcestershire sauce
• 1/2 Tbsp. chopped garlic
• dash of hot pepper sauce
• 1 (16 oz.) container cottage cheese
• 1 (16 oz.) container sour cream
• 1 Tbsp. poppy seed (optional)
• 1 (16 oz.) pkg. medium noodles, cooked and drained
• grated Parmesan cheese
• paprika

1. Cook noodles and drain.
2. Meanwhile, heat chicken broth and dissolve bouillon cubes.
3. Put in a large bowl.
4. Add soup, onion, Worcestershire sauce, hot pepper sauce and poppy seed.
5. Mix well. Stir in cottage cheese, sour cream and noodles.
6. Mix well.
7. Pour into a large (3-quart) greased or 2 medium casserole dishes. Sprinkle with Parmesan cheese and paprika.
8. Bake at 350u0b0 for about 45 minutes or
9. until heated through.

chicken broth, chicken, cream of mushroom soup, onion, worcestershire sauce, garlic, pepper sauce, cottage cheese, sour cream, noodles, parmesan cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927114 (may not work)