1/2 c. fine egg noodles, broken up
2 tbsp. butter
1/3 c. water
1/2 c. raw regular rice
1 can chicken broth

In saucepan brown noodles in butter, stir often. Add remaining ingredients. Bring to a boil; stir. Cover and cook over low heat 20 to 25 minutes or until liquid is absorbed. Makes about 2 cups.