- Kosher salt
- 1 pound dried egg noodles
- 1/4 cup roughly chopped fresh flat-leaf parsley
- 2 tablespoons butter
Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.
Add the parsley and butter, then season with salt and toss well to combine. Transfer to a serving bowl and serve with Beef Bourguignon, if desired.