Cream Cheese Noodles

• 6 c. water
• 3 cubes beef bouillon
• 8 oz. fresh mushrooms
• 1/4 tsp. granulated garlic
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. marjoram
• 2 bay leaves
• 1/4 tsp. pepper
• 8 oz. noodles (wide)
• 4 oz. cream cheese (regular or light)
• 2 Tbsp. margarine

1. In a large pot or Dutch oven, combine water, bouillon and spices.
2. Bring them to a boil.
3. Add mushrooms and boil 5 minutes. Add noodles to boiling stock and cook according to package directions plus 2 or 3 minutes.
4. Drain stock retaining 1 cup. Return noodles to pot and add cream cheese and margarine.
5. Stir over low heat until cheese is melted, adding enough stock to keep everything damp to wet.
6. (Serve immediately.)

water, beef bouillon, fresh mushrooms, garlic, oregano, basil, marjoram, bay leaves, pepper, noodles, cream cheese, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262431 (may not work)