Buttered Egg Noodles

Ingredients

• Chicken broth bouillon

  Dry, cubes

  2 cube or 8g

• Egg noodles

  Dry, enriched

  8 oz or 227g

• Butter

  Unsalted

  8 tbsp or 114g

Directions

1. Bring a large pot of water to a rolling boil. Add half of the bouillon and stir to dissolve, then cook the egg noodles according to package directions until al dente.
2. Before draining, reserve about 1 cup of the starchy pasta water, then drain the rest.
3. Return the empty pot to low heat and add half of the butter. Once melted, add the remaining bouillon cube along with a splash of the reserved pasta water, stirring until fully dissolved and saucy.
4. Add the drained noodles and remaining butter to the pot. Toss, adding more reserved pasta water as needed to create a glossy butter sauce that coats the noodles. Serve immediately.