2 tbsp. oil
1/4 c. chopped onion
1 sm. clove garlic, crushed
3 c. chicken stock (or bouillon cubes and water)
4 oz. fine egg noodles
3 c. milk
1 (10 oz.) pkg. spinach, chopped
1/4 lb. Monterey Jack, cheese, shredded
1/4 lb. Swiss cheese, shredded

Saute oil, onion, garlic for 5 minutes. Add chicken stock and bring to and oil. Cook uncovered 6 minutes. Stir in milk, spinach, cheeses. Stir constantly until blended. Do not boil. Top with paprika and croutons.

(Lincoln Falls)