Buttered Noodles with Poppyseed

1 16oz bag  Wide Egg Noodles
1 sm onion, chopped
3T. butter
2 green onions, chopped
2T. poppyseed
1T minced fresh parsley
Salt and Pepper to taste

Cook Wide Egg Noodles to desired consistenly.

Saute the onion with the butter until translucent
Add noodles to the pan with the onions
Add the poppyseed, parsley and green onions, mix together
Add salt and pepper to taste, if desired

Cook for another 1 to 2 minutes

I serve this with the Apple Raisin Porkchops

(recipe from my sister, Lisa)