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Hungarian Noodle Side Dish

3 chicken bouillon cubes
1/4 cup boiling water
1 can (10 3/4 oz) cream of mushroom soup
1/2 cup chopped onion
2 Tablespoons Worcestershire sauce
1 Tablespoon poppy seeds
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
2 cups cottage cheese
2 cups sour cream
1 package (16 oz) wide egg noodles -- cooked and drained
1/4 cup shredded Parmesan cheese
paprika


Lightly grease slow cooker. Cook noodles in boiling water for 5-7 minutes; drain. In a large bowl, dissolve bouillon in water. Add the next six ingredients. Stir in cottage cheese, sour cream and noodles. Transfer to slow cooker. Sprinkle with Parmesan and paprika. Cover and cook on High 3-4 hours. Serve immediately

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