The buttery, chewy noodles are hot with black pepper, clad with tarako, and dotted with chopped parsley, of course.

Spread the cornflake topping evenly across the top of the noodles. Bake for 20 minutes, or until the topping is golden brown.

Cook the noodles according to packet instructions until tender, then stir in the chopped parsley. Serve the chicken noodle soup in bowls with the chopped chives sprinkled over.

Cook noodles according to the packet instructions ... 7 Serve in individual bowls, topped with the shredded chicken, and chopped parsley.