German Spaetzle with Creamy Mushroom Sauce

Tender spaetzle in a rich mushroom cream sauce.

Ingredients

• 2 cups flour
• 4 eggs
• 1/2 cup milk
• 1 teaspoon salt
• 12 ounces mushrooms
• 2 tablespoons butter
• 1 cup cream
• 1/2 cup broth
• 2 tablespoons parsley

Directions

1. Make a sticky spaetzle batter with flour, eggs, milk, and salt.
2. Press into simmering water and cook until noodles float.
3. Drain.
4. Cook mushrooms in butter.
5. Add broth and cream and simmer until slightly thickened.
6. Toss with spaetzle and parsley.