Sure I can share!
One thing though, the recipe has a "recipe" for the seasoning, I have never made it because we actually buy the seasoning itself when we go to Frankenmuth. It can best be described as a salty, chicken-y type seasoning, lol.
So, if possible you might want to try to pick that up (you can order it from The Bavarian Inn website), or hell, just go for it with the substitute recipe, I dunno!
The seasoning is also really good on chicken, btw.
Here goes-
BUTTERED NOODLES LIKE ZENDER'S, FRANKENMUTH, MI. (Gloria Pitzer)
1 lb. medium wide egg noodles, cooked al dente, drained
1/3-1/2 c. melted butter
1 1/2 c. club crackers, crushed
1 t. dry, minced parsley
1/4 t. ground poultry seasoning
1/2 t. Frankenmuth chicken seasoning (recipe follows)
1 can (14 oz.) clear chicken broth, to dilute noodles later, if necessary
Set cooked noodles aside. Combine above ingredients, except canned broth, to make topping. Place cooked noodles in a buttered or Pam-sprayed (3 quart) baking dish and sprinkle club cracker mixture over top.
(serves 6-8)
CHICKEN SEASONING LIKE FRANKENMUTH'S:
1/4 c. Betty Crocker instant potato buds, no substitute
3 T. chicken bouillon powder
1 t. poultry seasoning
1 t. rubbed sage
1 t. black pepper
1 small packet Ranch dressing mix
Place above ingredients in a blender and pulse til finely powdered. Use as a seasoning for chicken or other dishes. Store at room temperature, tightly capped, for several months.
(makes 1/2 cup)
Link to the site (it is a cool site, has lots of copycat recipes)-
http://www.askyourneighbor.com/recipes/509.htm
PS- If you ever get to eat at Frankenmuth, you will know they use a certain kind of noodle that is not easy to find. They are almost like a very thick fettuccine noodle. What I am saying is once you have them there, you will want to try to duplicate them EXACTLY...they are that good!