TOPCO COOKING DIRECTIONS: BRING - WATER TO A RAPID BOIL USING APPROXIMATELY 1 QUART OF WATER FOR EACH 4 OUNCES OF DRY EGG NOODLES. ADD SALT IF DESIRED. ADD - EGG NOODLES. RETURN - WATER TO A RAPID BOIL. COOK, UNCOVERED APPROXIMATELY 5 TO 7 MINUTES, STIRRING FREQUENTLY. DRAIN - RINSE IN COLD WATER FOR SALADS AND BAKED DISHES. RINSE IN HOT WATER FOR POUR-OVER SAUCES. BEEFY MUSHROOM NOODLES - INGREDIENTS: 1/2 LB GROUND BEEF, 2 (4 OZ) CANS MUSHROOM PIECES, DRAINED FC, 1/2 CUP ONION, CHOPPED, 2 BEEF BOUILLON CUBES FC, 1 CUP BOILING WATER, 1 TBSP CORNSTARCH, 1 TBSP COLD WATER, 6 OZ EGG NOODLES FC, 1/2 CUP PLAIN LOW FAT YOGURT FC, 1/4 TSP BLACK PEPPER FC. COOKING DIRECTIONS: IN 10-INCH SKILLET, COOK MEAT, MUSHROOMS AND ONION, STIRRING FREQUENTLY, UNTIL MEAT IS BROWNED AND VEGETABLES ARE TENDER; DRAIN. DISSOLVE BOUILLON CUBES IN BOILING WATER: ADD TO MEAT MIXTURE. BLEND CORNSTARCH INTO COLD WATER; STIR INTO MEAT MIXTURE. COOK UNCOVERED UNTIL LIQUID IS REDUCED BY HALF. MEANWHILE, COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS; DRAIN. REMOVE MEAT MIXTURE FROM HEAT; GRADUALLY STIR IN YOGURT AND PEPPER. TOSS HOT NOODLES WITH MEAT MIXTURE. SERVE. FC = FOOD CLUB BRAND QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK. G2214-04 GML717