1 scallion
1/2 lb. egg noodles
1 tbsp. butter
2 tsp. poppy seeds
3/4 c. sour cream
Salt & pepper

Chop the scallions. Cook the noodles in boiling salted water until they're just done. Drain. Put the butter, poppy seeds, sour cream, 3/4 teaspoon salt and 1/2 teaspoon pepper in the hot pot and set over the lowest possible heat until just warm. (Sour cream will curdle if overheated.) Add noodles and toss to coat. Taste and add salt and pepper if needed. Sprinkle with scallions before serving.