8 oz bow tie noodles, uncooked
1 1/2 cups of water
1/2 cup milk
1/2 cup butter or margarine (hard margarine is best) – 1 stick if you buy it in sticks
1 tsp or 1 packet/cube chicken bouillon
1 tsp dried parsley
1/2 tsp of dried thyme
pinch of dried rosemary
pinch of favourite herb (I’ve used dill, lemon pepper, basil, whatever your favourite is)
pinch of garlic powder

Dump all of it into a pan – noodles, milk, water, herbs – and add half of the butter (1/2 stick). Bring to a boil over medium heat. Reduce heat to a simmer, add rest of butter, and stir frequently until noodles are cooked and sauce is reduced. The noodles should still be ‘al dente’, as they will cook more while standing.

Cover and let stand for about 5 minutes.

Chef MoreButters can add more butter, and Chef NukeIts can try cooking at a rolling boil if they are short of time.

The simmer time is about10 to 12 minutes for bow ties. Makes 4 servings as a side dish.