1 c. rice
1/4 c. butter
1/2 c. finely chopped onion
1/2 tsp. finely chopped garlic
1/2 c. very thin egg noodles
2 c. chicken broth

Melt butter in 3 quart heavy saucepan. Add onion and garlic, cook briefly, stir. Add noodles. Stir over very low heat about 3 minutes. Add rice, cook and stir 5 minutes more. Bring chicken broth to a boil. Add to rice. Salt may be added to taste. Cover tightly simmer 35 minutes. Let stand 5-10 minutes. Serve.