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Gut friendly eating may limit alcohol because it can irritate the gut, but this recipe uses only ~2 1/2 teaspoons of sherry wine per serving and it is cooked down until almost none of the liquid is left, so the amount remaining is likely fine for many people. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the egg noodles until just shy of al dente — tender but with a firm bite at the center, about 1 minute less than the package directions. Drain in a colander and set aside.
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