Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until tender but still slightly firm.

Before draining, scoop out about ½ cup of the cooking water. Drain the noodles well and set aside.

Place a large skillet or saucepan over medium-low heat. Add the butter and let it melt gently. Stir in the garlic powder, onion powder, black pepper, and parsley.

Add the drained egg noodles to the skillet and gently toss until every noodle is coated in the melted butter.

Slowly add the reserved pasta water while tossing. Stir in the Parmesan cheese. If you want an especially creamy version, add the heavy cream or milk and continue stirring until the cheese melts into a silky sauce.

Taste the noodles and add additional salt, pepper, or Parmesan if needed. Keep the heat low so the sauce stays smooth and the butter doesn’t separate.

Transfer to a serving bowl and sprinkle with extra Parmesan and parsley. Serve immediately while hot and buttery.