8 ounces dried egg noodles
2 teaspoons unsalted butter
1 tablespoon fresh flat-leaf parsley; minced
Salt; to taste
Freshly-ground black pepper; to taste
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.
Source: The French Culinary Institute