Put broth in a stockpot and bring to a boil. Throw in Parmesan rind, bay leaf, parsley, and the cumin.

While you're waiting for the broth to boil, put on a pot of water for the corn.

While you wait for the broth, slice sausage, brown it in a medium skillet over medium-high heat, drain the fat, and put the sausage into a bowl.

When water boils, put the corn in.

When broth boils, turn the heat to low and , and add the sausage (if it's done browning). Simmer for 20-30 minutes.

Add just a handful of egg noodles when you have about 10 minutes left.

Pull corn when it is tender, use a knife to cut it from the cob, and add it to the soup.

Taste the soup and add the salt and pepper if you need to.

Serve in a bowl, garnish with parsley.