1 c. regular rice (not Minute Rice)
4 tbsp. butter
1 med. onion, minced
1/4 lb. mushrooms, sliced
1 (13 3/4 oz.) can chicken broth
1/4 c. water
1 tsp. salt
1 heaping c. med. size noodles

Preheat oven to 350 degrees. In 10-inch skillet over medium heat, cook rice until golden, stirring and shaking skillet frequently; don't let it get too dark. Remove rice to 1 1/2 quart casserole. In same skillet over medium heat, melt butter, and onion and mushrooms and cook until onion is tender, stirring often. Stir in chicken broth, water and salt; heat to boiling. Stir hot broth mixture and uncooked noodles into rice in casserole; cover and bake 30 to 35 minutes until tender and all liquid is absorbed. Fluff with fork and serve.