Buttered Egg Noodles
This simple noodle recipe makes a great side dish.
|12 ounces||egg noodles|
|chopped parsley and/or dill|
Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.