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Ingredients:

* 1 Cup Fine Egg Noodles -- uncooked * 1/4 Cup Butter * 2 1/4 Cups Water * 1 Cup Rice -- uncooked * 1 1/4 Teaspoons Salt * 1/2 Teaspoon Pepper * 1 Tablespoon Fresh Parsley

Directions:

Break noodles into 1" pieces if necessary. Cook and stir noodles in margarine in 2 qt skillet for 5 minutes. Stir in remaining ingredients, except parsley. Heat to boiling, reduce heat, cover and simmer 14 minutes. Remove from heat, fluff mixture, cover and let steam for 5 to 10 minutes. Sprinkle with parsley.

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