1 (10 ounce) package egg noodles
1 cup water
1 tablespoon butter
4 large potatoes, peeled and cubed
1 large onion, diced
1 (14 ounce) can cream-style corn
1 (10.75 ounce) can condensed cream of mushroom soup
Bring a large pot of water to a boil, then add noodles and cook for about 20 seconds. Drain noodles; rinse with cold water.
Curry butter in small skillet; bring to a boil over low heat, stirring constantly.
Add potatoes and onion, stirring until potatoes are translucent; drain. Stir in cream of mushroom soup and cream pasta.
To serve, in a mixer bowl blend egg noodles, water, butter, potatoes and onions.