Pennsylvania Dutch Corn Noodles

Ingredients

• 8 ounces medium-wide egg noodles, preferably yolk-free
• 2 tablespoons butter or margarine
• 1 large onion, quartered and thinly sliced
• 1 (16 ounce) bag frozen succotash (mixed corn and lima beans), thawed
• 1 1/2 pounds fresh, ripe tomatoes, diced, with 1/4 cup water (or substitute one 28 ounce can diced tomatoes)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground pepper

Instructions

1. Begin cooking the noodles.
2. Meanwhile, heat the butter in a large skillet.
3. Add the onion and sauté over medium heat until golden.
4. Add the succotash and tomatoes; continue to cook until well heated through, about 5 to 7 minutes.
5. When the noodles are just tender, drain them and combine them with the succotash mixture in a large serving bowl. Add the parsley, then season to taste with salt and lots of pepper and toss well.
6. Serve immediately.