Yield: 6-8 servings
1 12-oz package wide egg noodles
2 tablespoons unsalted butter, room temperature and cubed
½ cup walnuts, coarsely ground
¼ cup powdered sugar
2-3 lemons, sliced into wedges
In a large pot, bring 5 quarts of salted water to a boil over high heat. Place the noodles into the boiling water and cook for 7-9 minutes, stirring often. After the noodles are to your desired tenderness, drain into a colander. While the noodles are still hot, transfer into a large bowl.
Toss the butter into the hot noodles and stir to coat completely.
Serve the noodles alongside dishes with the walnuts, powdered sugar and lemon wedges.
Allow your guests to garnish their own noodles generously with walnuts, powdered sugar and fresh lemon juice.
