Ingredients
2 cups uncooked wide egg noodles3 bacon strips, diced1/4 cup chopped onion1 tablespoon sugar1 tablespoon all-purpose flour1/4 teaspoon salt1/8 teaspoon ground mustard1/2 cup cold water1/4 cup cider vinegar1 cup sliced celery2 tablespoons minced fresh parsley
Preparation
Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
Saute onion in reserved drippings until tender. Stir in the sugar, flour, salt and mustard; add water and vinegar until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly.
Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with reserved bacon.
