[buttered egg noodles]

serves 2 as a side dish
6 oz wide egg noodles
2 Tbsp butter
chopped parsley or dill
small squeeze of lemon juice
salt and pepper

Cook noodles to al dente (according to instructions on package) in boiling salted water.  Transfer 1/8 cup of the water to a skillet then drain the noodles in a strainer.  Rinse noodles with cold water to stop cooking.  In the skillet with the water, stir in the cold butter and keep heat on low.  Add the parsley or dill (about 1 Tbsp chopped parsley, or 1/4 tsp dried dill), stir in lemon juice and salt and pepper to taste.  Toss the noodles with the sauce and serve warm.

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