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Ingredients
  • 2 quarts water
  • 2 tablespoons kosher salt
  • 6 ounces dried egg noodles (3 to 4 cups, depending on width)
  • 2 tablespoons unsalted butter
  • ½ ounce Parmesan cheese, finely grated (about ¼ firmly packed cup grated on a Microplane or about 2 ½ tablespoons store-bought, optional)
  • 1 teaspoon chopped fresh parsley leaves, or ½ teaspoon dried parsley (optional)
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