BUTTERED NOODLES

SERVES 4 to 6

The Pennsylvania Dutch love anything made with dough. This recipe for Buttered Noodles is no exception. My mother often served noodles with a saucy entree, instead of the usual potatoes, with the sauce or gravy spooned on top. For something a little different, see the Browned Butter Noodles with Onions and Breadcrumbs, which is linked below. Either recipe is a quick, easy and delicious side dish.

• 1 package (12 ounces) dried egg noodles (see notes below)
• 4 tablespoons butter, preferably unsalted
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Cook the noodles in lightly salted water according to package directions. Drain well. Return the pot to low heat. Add the butter and melt. Add the drained noodles, salt, pepper and parsley. Toss until well combined. Serve immediately.

Notes: You may use any size noodle you like. For this recipe, I prefer extra-wide or hearty noodles. You may use more or less butter as desired. Buttered noodles can be made ahead and reheated in the microwave.