- 8 ounces dried egg noodles
- 2 teaspoons unsalted butter
- 1 tablespoon minced fresh flat-leaf parsley
- Salt and freshly ground black pepper
Cook the noodles in a large saucepan of boiling water according to the package directions. Drain, reserving 2 tablespoons of the water. Place the noodles in a warm bowl. Add the butter and reserved cooking water. Toss to coat. Add the parsley and season with salt and pepper. Toss to coat.