Egg Noodles in A Slow Cooker
I am making slow cooker/crock pot beef stroganoff. The directions were pretty much for the sauce, but I thought what the hey, I'll throw the egg noodles in too instead of boiling them separately. I put in about half a pound, and they are all now very small or dissolved into the sauce. Whoops? Is this basically the equivalent of adding massive amounts of flour to the sauce?
I now plan on cooking more noodles separately.
But it's weird it will be like I am eating double noodles, but not really. Thoughts?