My neighbor swears her mother made this every Sunday growing up. Something about the simplicity feels like a warm hug. One bite and you understand why some recipes never need changing.

These 3-ingredient buttered egg noodles are the kind of simple, comforting dish that feels like a warm hug in a bowl. My neighbor swears her mother made this every Sunday growing up, and I can see why—there’s something so soothing about tender egg noodles glistening with butter and just a touch of black pepper. It’s the kind of recipe you don’t really need to change or dress up; you just make it the same way week after week, and it quietly becomes part of your family’s rhythm.

Serve these buttered egg noodles in a wide, shallow bowl so the noodles can really shine. They go perfectly alongside roast chicken, meatloaf, or a simple pan-seared pork chop, and they’re wonderful with steamed green beans or a crisp side salad for a little freshness. For an ultra-cozy meal, spoon them next to a pot roast with its juices or ladle a bit of chicken broth over the noodles for a simple, soothing bowl on its own. Leftovers are lovely reheated with just a splash of water and an extra pat of butter.

Servings: 4

12 ounces wide egg noodles

Bring a large pot of water to a rolling boil. Stir in the kosher salt so the water is well seasoned—it should taste pleasantly salty, like the sea.

Add the egg noodles to the boiling water and cook according to the package directions, usually 6–8 minutes, until just tender but not mushy. Give them a stir now and then so they don’t stick together.

While the noodles cook, place the butter pieces in the bottom of a large, heatproof serving bowl. This is the same bowl you’ll serve from, so choose one that feels homey and comfortable.

When the noodles are done, reserve about 1/4 cup of the hot cooking water, then drain the noodles well.

Immediately add the hot noodles to the bowl with the butter. Toss gently with tongs or two large forks until the butter is fully melted and coats every noodle. If the noodles seem a little dry, splash in a tablespoon or two of the reserved cooking water and toss again until they look glossy and silky.

Sprinkle the freshly ground black pepper over the noodles and toss once more. Taste and adjust the pepper if you’d like a bit more warmth. Serve right away in a vintage-style bowl or your favorite family dish, with extra black pepper on the table.

For picky eaters, you can ease up on the black pepper and let everyone add their own at the table, or skip it entirely for very young children. If you’d like a touch more richness without straying from the spirit of the recipe, you can stir in an extra tablespoon of butter just before serving. For a slightly creamier version, add a tablespoon or two of the reserved pasta water at a time until the noodles look softly sauced but not soupy. If you need to keep the dish warm for a bit, cover the bowl loosely with foil and give the noodles a quick toss before serving to redistribute the butter. To make it feel like a full meal in one bowl, you can fold in leftover shredded roast chicken or a handful of peas, but the classic three-ingredient version is often the most comforting. For food safety, refrigerate leftovers within 2 hours of cooking, store them in a covered container, and use within 3–4 days. Reheat gently on the stovetop or in the microwave with a small splash of water and a little more butter to keep the noodles from drying out, and heat until steaming hot all the way through.