1 stick butter
3 or 4 potatoes, diced
2 large onions, chopped fine
6 c. water
3 tbsp. chicken soup base
4 c. flour
3 beaten eggs
milk or water (to form dough)

Sauté butter, potatoes and onions. In a kettle, boil water and chicken soup base. To make Knoephla, mix together flour, eggs and milk or water to form dough. Season dough with onion flakes; knead well. Roll into a rope and cut into small pieces; drop into boiling water. Boil for 5 minutes. Then add 3 cups milk, the sautéed potatoes and onions from before. Add 2 cups cream. Season with crushed parsley flakes and pepper. Simmer. Do not boil until potatoes are soft. EAT!