- 1.5 cups egg noodles
- 3 cloves garlic crushed
- Salt and pepper
- 1 tsp of dried parsley
- 1 can creamed corn
- 1 litre Chicken or vegetable stock
- In a pot heat up a little oil and dry off the egg noodles with garlic, until noodles are sightly Golden.
- Pour the stock also adding the can of creamed corn.
- Season with the parsley along with salt and pepper to taste.
- Slow to simmer on low until soup has thickened slightly. If the consistency is too thick add some boiling hot water.