Egg Noodles with Garlic and Breadcrumbs

Flavorful, simple and quick, this is a meal you can have on the table in less than 30 minutes.  It is wonderful if you're in the mood for vegetarian fare or can be used as a side dish with meat-based dishes.  It makes a LOT of food, so it can easily serve 4 as a main dish and 6 to 8 as a side dish.

Egg Noodles with Garlic and Breadcrumbs

½ - 1 stick unsalted butter

1 cup dry unseasoned breadcrumbs

1 – 2 cloves garlic, minced

1 tbsp. chopped fresh parsley

1 lb. fresh egg noodles or dried, cooked to al dente

Melt in a medium skillet over low heat until the foam subsides, the butter.

Add the breadcrumbs and garlic, stirring until the breadcrumbs begin to brown.  Stir in the parsley.

Toss with the cooked egg noodles and serve immediately.

Serves 6 – 8

NOTE:  If you’re looking to cut down on the butter, you can always do measurements of half butter and half olive oil.  The butter will provide flavor and richness, and the olive oil will help keep the butter from burning.  If you don’t want to use any butter, you may certainly use all olive oil to brown the breadcrumbs, but I’d suggest having butter on the side for anyone who may want to add it to their noodles.  Also, if you happen to be a garlic lover like me, feel free to add as many cloves of garlic as you'd like.  For a twist, roast a garlic bulb and use roasted garlic cloves in place of raw garlic!