Fill a large pot with 6 cups of water, add a pinch of kosher salt, and bring to a rolling boil over high heat.

Add 8 ounces of egg noodles, stir to prevent sticking, and cook for about 7 minutes until al dente (one minute less than package instructions).

Drain the noodles in a colander and let them sit for 1 minute without rinsing to preserve starch for sauce adhesion.

Heat a large skillet over medium-high heat and add 4 tablespoons of butter, swirling for 1 minute until the butter turns golden and fragrant.

Add 4 cloves of minced garlic to the melted butter and cook, stirring constantly for 30 seconds until fragrant, being careful not to burn it.

Pour in 3 tablespoons of soy sauce and sprinkle 1 tablespoon of brown sugar, stirring and letting the sauce bubble gently for 30 seconds until sugar dissolves.

Add the drained noodles to the skillet and toss continuously for 2 minutes with a wooden spoon or spatula to coat evenly in the sauce.

Sprinkle 1/4 teaspoon of black pepper, taste and adjust salt if needed, then transfer to a serving bowl and garnish with chopped green onions.