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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wide egg noodle	1	package		-	-	-	-
chicken bouillon	3	cubes		32.04	2.1612	1.9992	1.6656
water	1/4	cup		0.0	0.0	0.0	0.0
cream mushroom soup	1	can	condensed	298.4708	25.6912	5.1004	20.024
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
poppy seed	1	tablespoon		46.2	2.4754	1.5831	3.6573
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
pepper sauce	1/4	teaspoon		-	-	-	-
cottage cheese	2	cups		411.6	14.196	46.70399999999999	18.06
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
paprika	1	pinch		0.4054	0.0776	0.0203	0.0185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.