4 pounds egg noodles
4 tablespoons butter or margarine
2 tablespoons honey
2 tablespoons cornstarch
2 tablespoons lemon juice
3 tablespoons white sugar
2 tablespoons cider vinegar
1 (16 ounce) can cream of mushroom soup
1 tablespoon salt
2 tablespoons Dijon mustard
2 tablespoons dried parsley
1 tablespoon dried sage
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 teaspoons dried basil
1 cup shredded Parmesan cheese
Bring a large pot of water to a boil. Add 4 sheets of pasta, browning as needed, and drain.
In a large bowl, mix butter, honey, cornstarch, lemon juice, sugar, vinegar, cream of mushroom soup, salt, Dijon mustard, parsley, sage, salt, garlic powder, basil, and Parmesan cheese. Transfer to large bowl. Cover and refrigerate overnight.
While the pasta mixture is in the refrigerator, prepare the bacon grease by blending the 2 tablespoons butter, lemon juice, white sugar, vinegar, cream of mushroom soup, salt, Dijon mustard, parsley, sage, salt, garlic powder, basil, and Parmesan cheese. Roll noodles until the grease is covered. Drain and sauce off. Serve immediately.
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