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