Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a metal 9x13-inch baking pan so the noodles release easily after baking.

Boil Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until just al dente. You want them tender but not mushy since they’ll bake further in the oven.

Prep Garlic Butter: While the noodles cook, melt the butter in a microwave-safe bowl or small saucepan. Stir in the minced garlic (or garlic powder) until evenly combined and fragrant. Set aside.

Coat Noodles: Drain the cooked noodles well and return them to the warm pot. Pour the garlicky melted butter over the noodles and toss gently until every strand is coated and glossy.

Add Cheese: Add 1 cup of the grated parmesan cheese to the buttered noodles and toss again until the cheese is evenly distributed and starting to cling to the pasta.

Transfer to Pan: Transfer the noodles to the prepared metal baking pan, spreading them out into an even layer so they bake uniformly.

Top with Cheese: Sprinkle the remaining 1/2 cup parmesan cheese evenly over the top of the noodles to form a cheesy layer that will brown in the oven.

Bake: Place the pan on the middle rack and bake for 18–22 minutes, or until the cheese on top is melted, lightly golden, and the edges of the noodles are just starting to crisp. (Optional: For an extra golden crust, move the pan under the broiler for 1–2 minutes, watching closely so the cheese doesn’t burn. You’re looking for a deep golden, bubbly top.)

Rest & Serve: Remove the pan from the oven and let the noodles rest for 5 minutes. This helps the butter settle and the cheesy top set slightly. Serve warm, scooping down through the golden crust so the noodles underneath drip with melted butter and parmesan.