In the 1970’s Kraft Foods made a box dinner called “Dumplet Dinner.” Our family had this as a light meal with sausage and cheese sandwiches. When Kraft Foods discontinued making “Dumplet Dinner” I replicated it using the simple ingredients we kept on hand. — Nathan Krämer
 

2 cups water
5 teaspoons chicken bouillon
3 tablespoons butter
1 1/2 cups krinkly egg noodles
2 teaspoons parsley flakes

Combine water, bouillon and butter in a 2 quart saucepan. Bring to a boil and add noodles. Stir and reduce heat to simmer. Cover and stir occasionally. Cook until noodles are done and liquid is absorbed. Add parsley flakes and let sit for a few minutes.