Cook pasta in a large pot with boiling salted water. Drain well.
In a large bowl, dissolve chicken stock cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic granules and hot pepper sauce. Stir in cottage cheese, soured cream and pasta.
Transfer to lightly greased slow cooker and sprinkle the top with Parmesan cheese and paprika.
Cover and cook on high for 3 to 4 hours. Serve immediately.
I had this recipe yesterday and it was very nice. I used large Penne pasta which I brought from and Italian market event in Basildon,Essex. It was very nice dish maybe nice with chedder cheese just a suggestion. - 13 Mar 2012