Creamy Spinach and Egg Noodle Stir-Fry

1.Cook the noodles according to package instructions until al dente. Drain and set aside.

2.In a large skillet or wok, heat the oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.

3.Push the onions to one side of the skillet and crack the eggs into the other side. Scramble the eggs gently until just set, then mix with the onions.

4.Add the fresh spinach to the skillet and stir until wilted, about 1-2 minutes.

5.Pour in the bone broth and cream, stirring to combine. Allow the mixture to simmer for 2-3 minutes until slightly thickened.

6.Add the cooked noodles to the skillet, tossing everything together until the noodles are well coated with the creamy sauce. Season with salt and pepper to taste.

7.Serve hot, garnished with additional spinach if desired.