Buttered Egg Noodles

So many times, when we prepare a meat dish we find ourselves at a loss for a good side dish - and we turned to those over-salted boxed messes that, while quick to prepare, are not all that great tasting. The long list of chemicals added to that white packet inside - AKA Mystery Envelope - makes a bad situation worse!

From time to time I have eschewed such gastronomic platitudes for something better. We have tried making our own buttered egg noodles, with limited success, until we came upon this gem from a contributor to the FoodTV website, David Ball. It's tweeked here a bit to make it a little less fat-laden (the original recipe called for a stick of butter, plus a finishing pat. I kept the finishing pat in).

Ingredients

1-1/2 cups of water
8 oz. dried egg noodles
2 chicken bouillon cubes (I use a tsp of Better Than Bouillon)
1/4 stick of unsalted butter plus 1 pat)
1 tbsp of dried parsley or 1/4 cup fresh chopped parsley
dash of salt and fresh cracked pepper

Directions

Bring the water, bouillon, salt, pepper and butter to boil over medium heat. Add the egg noodles and stir. Allow the liquid to reduce but do not dry out. Remove from heat and melt the pat of butter in the noodles. Stir in the parsley and serve immediately with your beef, pork or poultry entree and a fresh salad.