Recipe information
Yield
Serves 8
Ingredients
1 pound 1/2-inch-wide egg noodles
2 tablespoons (1/4 stick) butter
1 tablespoon caraway seeds
2 tablespoons chopped parsley
Preparation
Step 1
Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well.
Step 2
Melt butter in same large pot. Add noodles and caraway seeds and toss to coat. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.
