1/2 cup butter
1 teaspoon garlic powder
2 teaspoons dried minced onion
2 teaspoons salt
1 dash garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons paprika
2 tablespoons dried rosemary
1 teaspoon dried sage
2 tablespoons dry mustard
1/2 cup chopped celery
4 tablespoons chopped green onions
In a saucepan, melt butter, garlic powder, onion, salt, garlic powder, oregano, basil, thyme, paprika, rosemary and sage. Stir again to get a good melting mixture. Cook over simmer medium heat for 5 minutes, stirring constantly. Remove pan from heat. Stir again. Slowly pour sauce over dish, stirring constantly.
Place celery, green onions and leeks in soup return plate. Spoon cream soup over giblet noodles, and sprinkle with butter and lemon juice. Egg wash remaining spoonfuls on top of all.