Ingredients

• 2 cups egg noodles
• 1 tbsp veggie broth
• 2 tbsp butter
• 1/4 c. grated parmesan cheese
• 2 tbsp. chopped parsley
• salt and pepper to taste

Steps

1. Bring 6-8 cups salted water to a boil, cook noodles to al dente.
2. Drain noodles, place back in hot pot.
3. Add broth and butter, let butter melt, and then stir softly.
4. Sprinkle on cheese and parsley.
5. Toss with fork to coat and serve.

Serves: 4-6

Credit: Camille Van Sant