Sunday, March 2, 2008

Poppyseed Noodles

1 pound extra-wide egg noodles
4 tablespoons butter
1 tablespoon poppy seeds
2 tablespoons freshly chopped chives
Salt and freshly ground black pepper

Cook and drain egg noodles according to package instructions. Melt the butter in a large skillet over medium-high heat. Toss the cooked egg noodles, poppy seeds, chives, salt and pepper in the butter. Serve immediately.

--Adapted from Paula Deen

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