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PdfIngredients:
Directions:
Bring a large pot of salted water to a boil. Cook the egg noodles until just tender (al dente), about 7-8 minutes. Drain and set aside.
In the same pot, melt the butter over medium heat. Add the condensed cream of chicken soup and chicken broth. Whisk until smooth and bubbling.
Stir in the garlic powder, onion powder, black pepper, and salt. Taste and adjust seasoning if needed.
Add the drained noodles back into the pot and toss well to coat. Let it simmer for 3–5 minutes, stirring occasionally, until the noodles absorb the flavor, and everything is warm and creamy.