Cook 12 oz wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 Tbsp butter. Add some chopped parsley, a squeeze of lemon and salt and pepper. Drain the noodles and toss with the sauce.
This is a simple side dish to serve with just about any meat, veggie, and salad.
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