Buttered Noodles With Toasted Sage

• 12 cup unsalted butter, cut into tablespoons, at room temperture
• 12 cup sage leaf, thinly sliced
• 2 garlic cloves, minced
• 1 12 cups chicken stock
• 1 lb wide egg noodles
• 12 cup parmesan cheese, grated, plus
• 2 tablespoons parmesan cheese, grated
• salt, & pepper to taste

1. Bring pot of salted water to a boil.
2. In a skillet, melt 4 tablespoons of butter.
3. Add sage and cook over moderate heat until crisp; with a slotted spoon, transfer to a small bowl.
4. Add 1 more tablespoon of butter to the skillet.
5. Add garlic and rosemary and cook until fragrant; about 1 minute.
6. Add stock and boil until reduced to 1 cup; about 8 minutes.
7. Cover skillet and remove from heat.
8. Cook noodles until al dente; drain.
9. Return noodles to pot.
10. Add reduced stock and the remaining 3 tablespoons of butter and toss well.
11. Stir in 1/2 cup of grated cheese and season with salt & pepper.
12. Transfer to bowl, top with toasted sage and remaining 2 tablespoons of grated cheese.
13. Serve right away.

unsalted butter, sage leaf, garlic, chicken stock, egg noodles, parmesan cheese, parmesan cheese, salt

Taken from www.food.com/recipe/buttered-noodles-with-toasted-sage-514981 (may not work)