Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente, about 7-8 minutes. Reserve 1 cup of pasta water, then drain the noodles.

While noodles cook, melt butter in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant, stirring often so it doesn't brown.

Add sage leaves to the butter and cook for 1-2 minutes until they become fragrant and slightly crispy. Watch carefully—sage burns easily.

Add the drained noodles to the skillet with the butter and sage. Toss gently to coat, adding splashes of reserved pasta water (about 1/4 cup) to create a light, glossy sauce.

Zest the lemon directly into the skillet, then squeeze in the juice of half the lemon. Toss again and taste. Season with salt, black pepper, and red pepper flakes to your liking.

Divide noodles among bowls. Top each portion with a generous handful of shaved or grated parmesan cheese and serve immediately.