3/4 c. fine egg noodles, broken in pieces
3/4 c. raw reg. rice
2-3 tbsp. butter
1 can condensed chicken broth
1/2 tsp. parsley
1 med. onion, chopped
1/4 - 1/2 lb. mushrooms, sliced
3/4 c. water
2 tbsp. chicken bouillon

In large saucepan, brown noodles in butter. Stir often. Add onions, cook until slightly limp. Add mushrooms, brown. Stir often.

Add remaining ingredients. Bring to a boil. Stir. Cover, cook over low heat 20-25 minutes, or until liquid is absorbed.