1/4 c. (1/2 stick) unsalted butter
5 tbsp. minced onions
6 tsp. poppyseeds
12 oz. egg noodles, cooked, drained, hot
1/4 tsp. salt
Freshly ground black pepper

Heat butter in 10" skillet over medium-high heat. When hot, add onions and poppy seeds. Cook until onions are soft, about 4 minutes, stirring often. Add hot, cooked noodles, salt and pepper, tossing well. Adjust seasonings. (Note: May be cooked ahead and kept at room temperature for several hours. Gently reheat on the stove or in microwave.)