Step 1

In a large pan, brown two tablespoons of butter over medium heat.

Step 2

Pour the chicken stock and bouillon cube into the pan and bring to a boil.

Step 3

Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat.

Step 4

Let the noodles set for 30 minutes, stirring every 10 minutes or so.

Step 5

Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender.

Step 6

Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste.

Step 7

Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.