1/2 lb. fine egg noodles
1 stick butter
1 can chicken broth
1/2 c. raw Minute rice
1 pkg. dry onion soup mix
1 c. water
1 bag frozen Chinese vegetables

In large skillet, cook egg noodles in butter until brown. Add all other ingredients. Cook 10 minutes on stove. Pour into 9 x 13 baking dish.

Bake at 350°F for 30 minutes, uncovered.