Creamy Chicken-Noodle Bake

• 8 oz. egg noodles (3 c. dry)
• 4 c. hot water
• 4 chicken bouillon cubes
• 6 Tbsp. margarine
• 6 Tbsp. flour
• 1 tsp. salt
• 1 tsp. paprika
• pinch of pepper
• 2 or 4 c. diced, cooked chicken (I use 2 c.)
• 3 Tbsp. parsley flakes

1. Preheat oven to 350u0b0.
2. Cook noodles according to package directions and drain.
3. Dissolve bouillon cubes in hot water and reserve.
4. In saucepan melt margarine and stir in flour and seasonings.
5. Slowly add reserved water.
6. Cook and stir over low heat until thickened.
7. Add remaining ingredients and noodles, tossing gently to mix.
8. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350u0b0 for 35 to 45 minutes or until hot and bubbly.takes 6 to 8 servings.

egg noodles, hot water, chicken bouillon cubes, margarine, flour, salt, paprika, pepper, chicken, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143264 (may not work)