1/2 lb. egg noodles, very fine
2 c. reg. rice
2 cans French onion soup
1 stick butter
3 bouillon cube, either beef or chicken, dissolved in 3 c. water
1 can mushrooms

Melt butter in a large pan. Add raw noodles until crisp and brown. Add the raw rice and stir. Blend in onion soup and bouillon broth. Add mushrooms. Bake in a covered casserole dish for 1 hour at 325 degrees. Serves 6-8.