Creamy Parmesan Egg Noodles with Salmon

1: Bring 4 quarts of water to a boil.

2: Add the Pennsylvania Dutch noodles and cook according to package instructions.

3: In a separate pan, season the wild salmon with salt and black pepper, then cook until flaky.

4: Reserve 1 ½ cups of pasta water before draining the noodles.

5: In the same pan used for the salmon, melt 5 tablespoons of salted butter.

6: Add 3 ounces of grated Parmesan cheese and some reserved pasta water to the butter, stirring until combined.

7: Toss the cooked noodles in the creamy sauce, adding more reserved pasta water as needed for consistency.

8: Serve the noodles topped with the cooked salmon and additional black pepper if desired.