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Buttered Egg Noodles

  • Yield: 6 servings


  • 12 ounces egg noodles
  • 3 tablespoons unsalted butter
  • 1 teaspoon minced fresh sage
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh chives
  • 1/2 teaspoon salt
  • 3 tablespoons freshly grated Parmesan


  • In a large pot of boiling salted water, cook the noodles until tender. Drain in a colander and return to the pot.
  • In a saute pan, add the butter and cook until lightly brown, about 5 minutes. Add sage, parsley, chives, and salt and cook 1 minutes. Finish with Parmesan cheese.