Parslied Egg Noodles

Extra special served with Hungarian Roast Chicken with Horseradish Sauce. This recipe comes from The Food Network Kitchens cookbook, that I won when I played in Iron Chef game. Enjoy!

• Ready In: 15 mins
• Serves: 6

Ingredients

•  kosher salt
• 1 (12 ounce) package  wide egg noodles
• 4 -6  tablespoons  cold unsalted butter, cut into bits
• 3  tablespoons flat leaf parsley, chopped
•  fresh ground black pepper

Directions

1. Bring a large pot of water to a boil over high heat and salt generously.
2. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.
3. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce.
4. Stir in the parsley and season with salt and pepper.
5. Drain the noodles, toss with the sauce, and serve immediately. Enjoy!