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1/2 lb. fine egg noodles
2 Tbsp. margarine or chicken
1 large onion, diced
6 Tbsp. vegetable oil, divided
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. pepper

Cook noodles as on package; drain, add fat and mix
well. Add beaten eggs and seasonings. Using a large skillet,
saute onion in 2 tablespoons oil. Pour in noodle mixture and
smooth into a large pancake. Cook until brown on bottom, then
turn over and brown second side, adding more oil if needed.
Serves 6 to 8 pieces.

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