Ingredients


1 (16 ounce) package wide egg noodles

1/4 teaspoon garlic powder

3 cubes chicken bouillon

1/4 teaspoon hot pepper sauce

1/4 cup water

2 cups cottage cheese

1 (10.75 ounce) can condensed cream of mushroom soup

2 cups sour cream

1/2 cup chopped onion

1/4 cup grated Parmesan cheese

2 tablespoons Worcestershire sauce

1 pinch paprika

1 tablespoon poppy seeds

Directions

1.Cook egg noodles in a large pot with boiling salted water. Drain well.


2.In a large bowl dissolve chicken bouillon cube in boiling water.

Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce.

Stir in cottage cheese, sour cream, and cooked egg noodles.


3.Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.