1 (8 oz.) pkg. very thin egg noodles
1 pkg. blanched, slivered almonds
1 stick butter
5 c. chicken broth
2 c. long grain rice
1 tsp. salt

Melt butter in large frying pan. Add noodles and almonds to pan and slightly brown. Bring broth to a boil and add rice. Allow rice an broth to boil until rice is slightly tender. Reduce heat. Add noodles and almond mixture. Cook until done, stirring occasionally to prevent sticking. Stir gently. Serves 8 to 10.