• In a small stock pot, combine 2 quarts of water, chicken bouillon powder, and chicken seasoning. Bring to a boil.
• Add the egg noodles to the pot and cook for the time suggested on the bag (12-20 minutes for German style egg noodles).
• While the noodles are boiling, heat a skillet over medium-high heat. Melt 3 tbsp of butter.
• Add the crushed saltines to the melted butter and fry until they are brown and toasted, up to 5 minutes, stirring frequently to prevent burning.
• In a small pot, combine all of the butter sauce ingredients and heat over medium heat until butter is melted and all ingredients are well combined.
• Once the noodles finish cooking, use a spoon to scoop them into a colander to drain. Reserve as much cooking liquid as you can.
• Add the noodles to a serving bowl, and pour over half of the butter sauce. Top with enough saltine crumbs to coat (you will have some leftover).
• Serve the noodles as they are, and bring bowls of the butter sauce and saltine topping to the table so that everyone can adjust as desired.

Gravy

• Bring the noodle’s cooking liquid back to a boil. In a small bowl, combine the 2 tbsp cornstarch with 3 tbsp of the hot cooking liquid. Use a fork or whisk to stir until smooth.
• Add the cornstarch mixture into the pot and stir well to combine.
• Let the gravy cook until it thickens, just 2-5 minutes and serve with the noodles and Zehnder’s Chicken.