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Begin by boiling 24 oz of chicken bone broth in a pot to cook the egg noodles.
Once the broth is boiling, add the dry egg noodles and cook according to package instructions until al dente.
In a crockpot, place the chuck roast and pour in 8 oz of chicken bone broth.
Season the roast with Kinder’s The Blend, Kinder’s Red Wine Butter, and oregano to your liking.
While the roast is cooking, chop the white onion and slice the baby bella mushrooms.
Once the noodles are cooked, drain them and set aside.
When the chuck roast is tender, remove it from the crockpot and slice it into strips.
In a large bowl, combine the sliced roast, cooked noodles, chopped onion, sliced mushrooms, and cottage cheese.
Mix everything together until well combined and serve warm.