Ingredients
2 tablespoons butter1 tablespoon all-purpose flour2 cups tomato juice1/2 cup water2 tablespoons sugar1/8 teaspoon salt3/4 cup cooked wide egg noodlesChopped fresh parsley, optional
Preparation
In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.
