- 8 ounces egg noodles
- Coarse salt and ground pepper
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon butter
- Cook noodles in boiling salted water until al dente; drain and return to pot.
- Toss noodles with parsley, thyme, and butter; season with salt and pepper.