Noodle Rice Pilaf

1/4 cup butter or margarine
1 cup long grain rice
1/2 cup uncooked fine egg noodles or vermicelli
2-3/4 cups chicken broth
2 tablespoons minced fresh parsley

In a saucepan, melt butter. Add the rice and noodles; cook and stir until lightly browned, about 3 minutes. Stir in broth; bring to a boil.

Reduce heat; cover and simmer for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley. Makes 4 servings.