- 1 (8-ounce) package medium egg noodles (see Note)
- 1/4 cup (1/2 stick) butter
- 2 teaspoons caraway seeds
- Juice of 1 lemon
- 2 teaspoons chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Cook noodles according to package directions. Drain and place in a large serving bowl; keep warm.
- Meanwhile, in a medium saucepan, melt butter over medium heat. Add caraway seeds and sauté 3 minutes. Stir in lemon juice, parsley, salt, and pepper.
- Pour sauce over cooked noodles and serve immediately.
NOTE: I like to use medium egg noodles that have a fluffy, curled edge. It gives the dish an elegant look.