1/2 lb. butter
1 lb. thin egg noodles
2 c. boiling water
1/2 c. Minute Rice
1 lg. can mushrooms
2 cans chicken rice soup
1/2 to 1 env. onion soup mix (to taste, very salty)

Brown noodles in butter. Add water (use an oven mitt!) and rest of ingredients. Stir, then simmer covered for 15 to 20 minutes until liquid is absorbed. (Can make ahead - reheat at 350 degrees for 20 to 30 minutes.) You can also add sliced water chestnuts, chopped celery or bean sprouts.