Creamy Noodles

Source: Copyright, Diane Hartman, The Food Allergy Kitchen Cookbook

1 cup chicken or beef broth
1/2 cup dairy substitute
4 tablespoons safe margarine
2 tablespoons potato starch
8 oz. safe noodles
salt and pepper to taste

Cook noodles according to package instructions, and drain. Combine cold chicken broth, dairy sub, margarine and potato starch, blend well to dissolve starch. Stirring constantly, bring to boil over medium heat. Cook until mixture thickens and becomes creamy. Add noodles and stir. Chopped cooked vegetable or meat can be added for varied flavor.