1 cup uncooked fine egg noodles
1/4 cup butter or margarine
2 1/2 cups water
1 cup uncooked long grain rice
1 1/4 teaspoons salt
Dash of pepper
Minced parsley

Break noodles into 1-inch pieces if necessary. Cook and stir noodles in butter in 2-quart saucepan 5 minutes. Stir in remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes, without lifting cover or stirring. Remove from heat. Fluff mixture lightly with fork; cover and let steam 5 to 10 minutes. Sprinkle with parsley.

Yields 8 servings.