Boil 200 grams of noodles (preferably egg noodles) in a large pot of salted water, following the package instructions until they are cooked al dente. Drain the noodles and set aside.
In a large pan, heat 50 grams of unsalted butter over medium heat. Once the butter has melted, add 2 finely chopped garlic cloves and sauté for 1-2 minutes until fragrant.
Add the cooked noodles to the pan and toss them well to coat with the butter and garlic mixture. Cook for another 2-3 minutes, stirring occasionally.
Season the noodles with salt and black pepper to taste. Optionally, you can also add a pinch of red chili flakes for a spicy kick.
Remove the pan from heat and garnish the butter noodles with 2 tablespoons of freshly chopped parsley or coriander leaves. Serve hot.