Ingredients
1 1/2
cups water
6
oz. (3 cups) uncooked wide egg noodles
2
cups frozen broccoli florets
2 1/4
cups milk
1
(1.25 to 1.8-oz.) pkg. white sauce mix
1
cup purchased sour cream with onions and chives (from 12-oz. container)
1 1/3
oz. (1/3 cup) shredded fresh Parmesan cheese
Preparation
Bring water to a boil in large saucepan. Add noodles and broccoli; return to a boil. Cook 8 to 10 minutes or until noodles are tender and slight amount of liquid remains. Do not drain.
In large measuring cup, combine milk and white sauce mix; blend well. Add milk mixture, sour cream and cheese to noodle mixture; mix well. Cook over medium heat until mixture thickens, stirring frequently. Let stand about 5 minutes or until of desired consistency before serving.
