- 1 pound 1/2-inch-wide egg noodles
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon caraway seeds
- 2 tablespoons chopped parsley
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well.
- 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.