4 c. UNCLE BEN'S® long grain rice
1 (12 oz.) pkg. thin egg noodles
1 lb. butter
5 (15 1/2 oz.) cans Swanson's chicken broth

Preheat oven to 350 degrees. Wash rice in cool water many times until starch is gone. Bring chicken broth to a boil. In large pan on top of stove, melt one cube to one and one half cubes butter and brown egg noodles, stirring constantly until light to medium brown. Add rice, cook together for 1 to 2 minutes. Then add boiling chicken broth and cook for 2 to 3 minutes. Add one cube of butter, cover and put in over for 10 minutes. Then, reduce heat to 200 degrees, add balance of butter, stir a little but not too much as the rice may get mushy. Cover and cook for 20 minutes or until done.