Garlic Butter Egg Noodles in 20 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until just al dente. Before draining, reserve about ¼ cup of the starchy pasta water. Drain the noodles and set aside.
2. Place a large skillet over medium-low heat. Add the unsalted butter and allow it to melt until it begins to bubble gently. Stir in the minced garlic and sauté for 1–2 minutes until fragrant and translucent, but not brown.
3. Increase the heat to medium. Stir in the salt, black pepper, and the reserved pasta water. Whisk for 30 seconds until the mixture looks glossy and slightly thickened.
4. Add the cooked egg noodles to the skillet. Use tongs or a spatula to toss the noodles continuously for 1–2 minutes, ensuring every strand is coated in the shimmering glaze. Remove from heat and stir in the fresh parsley.