Ingredients
3
cups uncooked egg noodles (6 oz)
2
tablespoons butter (do not use margarine)
3
tablespoons slivered almonds
1/2
teaspoon salt
1/8
teaspoon pepper
1
tablespoon chopped fresh parsley
Preparation
In 2-quart saucepan, cook noodles to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
Meanwhile, in 1-quart saucepan, cook butter and almonds over medium heat for 5 to 8 minutes or until light golden brown, stirring frequently.
Pour browned butter and almonds over cooked noodles; toss gently to coat. Sprinkle with salt, pepper and parsley; toss to combine.
