• 3/4 lb egg noodles
•     Salt as needed
• 6 Tbsp. butter
• 1 1/2 c. fresh white bread crumbs
• 1 1/2 tsp chopped garlic
• 1/3 c. finely-chopped parsley
• 1/2 tsp coarse salt
•     Freshly-grnd black pepper to taste

Directions

1. Cook noodles in salted water according to package directions. Reserve 1/2 c. cooking liquid. Drain. Add in just a little reserved liquid to moisten but not sufficient to really wet them. (Can be made ahead and reheated in microwave oven, adding more liquid if noodles are dry.)
2. Heat butter in large nonstick skillet over medium heat. When melted, add in bread crumbs and garlic. Cook, stirring frequently, till golden, about 2 min. Stir in parsley, scant 1/2 tsp. salt and pepper to taste. (Can be made a day ahead, refrigerated and gently reheated stovetop when ready to serve.)
3. To serve, toss warm noodles with hot crumb mix. Serve immediately.
4. This recipe yields 6 to 8 servings.
5. NOTES :