Cream Cheese Noodles

In a large pot or Dutch oven, combine water, bouillon and spices.

Bring them to a boil.

Add mushrooms and boil 5 minutes. Add noodles to boiling stock and cook according to package directions plus 2 or 3 minutes.

Drain stock retaining 1 cup. Return noodles to pot and add cream cheese and margarine.

Stir over low heat until cheese is melted, adding enough stock to keep everything damp to wet.

(Serve immediately.)