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Bring a large pot of generously salted water to a boil. Add the egg noodles and cook according to package directions until tender with just a slight resistance at the center, about 7–9 minutes. Before draining, scoop out and reserve 1/2 cup of the starchy pasta water. Drain the noodles in a colander.
While the noodles cook, melt the dairy free butter in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it doesn't brown.
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