Angela's Frankenmuth Noddles

These noddles take me back to my childhood!  Easter Sunday's starting with church then a trek to Frankenmuth; a charming local German/Christmas town in Frankenmuth, MI.  In those days, Easter dinner brought together not only my immediate family, but at least two of my mother's five siblings with their families as well as my grandparents, and two of my grandfather's brother's with their families!  Several tables needed to be put together to accommodate all of us.  But isn't that the stuff of good family and food memories.

Amongst the too many to count plates of food were the golden chicken, creamy mashed potatoes, luscious gravy, cole slaw (oh I could go on and on, but I am starting to salivate). And then there were the noddles. Indescribable by their very nature.  This amazing coating on them that in my childhood I simply dived into, but as an adult have spent many hours discussing with my mom trying to figure out just what they put on there darn noddles.  Food frustration.  Only a foodie can appreciate this.  It is very frustrating in the most wonderful way:)
Well a few years ago I stumbled upon this recipe, and it has been a favorite since. I like to make it for random non occasions, but always for our yearly Christmas Day dinner. It's one of those great make ahead dishes that reheats perfectly the next day.

Angela's Frankenmuth Style Noddles

Ingredient's: 

6 cups water
1 TB Chesapeake bay seasoning
1 17oz pkg German spaetzle noddles or another medium sized noddle
3 sticks unsalted butter
1/2 pkg saltine crackers; finely crushed

Add water and Chesapeake bay seasoning to your pot. Bring to a boil.  Add noddles and cook to desired consistency.  I prefer mine al dente.  While noddles are cooking crush crackers. Melt all 1 stick of butter, and incorporate with crushed crackers.
Drain noddles. Add the other 2 sticks of butter noddles. Plate noddles in large serving dish, and sprinkle with cracker topping.
Hope these delicious noddles become a family favorite in your house!