1 c. bulgur (coarse cracked wheat)
1/2 c. fine egg noodles (very thin)
4 tbsp. butter
1 (15 1/2 oz.) chicken broth
1/2 c. chi chi peas (optional)
salt to taste

Melt butter in a 2-quart saucepan over medium heat. Add egg noodles and stir until golden brown. Add bulgar and stir. Add chicken broth and chi chi peas. Stir and cover. Salt to taste. Reduce heat to low and cook until all liquid is absorbed. Fluff with fork and serve.