Ingredients

• 8 ounces dried egg noodles
• 2 teaspoons unsalted butter
• 1 tablespoon minced fresh flat-leaf parsley
• Salt and freshly ground black pepper

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Instructions

1. 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.