Pennsylvania Dutch Corn Noodles
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INGREDIENTS 1 (12-ounce) package yolk-free egg noodles
2 tablespoons butter
1/4 cup vegetable stock or water
1/4 cup chopped parsley
2 medium onions, chopped
3 cups diced fresh tomatoes
3 cups fresh corn kernelsCook noodles according to package directions; drain and set aside.
In a skillet, sauté the onions in the butter over medium heat, until starting to brown, about 12 minutes. Add tomatoes and stock, cover, and simmer 3 to 4 minutes. Stir in corn, parsley, and noodles; simmer until everything is heated through, another 3 to 4 minutes. Season with salt and pepper to taste.
Serves 6