2 cups whole milk
2 cups egg noodles
1/4 teaspoon salt, or more, to taste
1 tablespoon unsalted butter
2 tablespoons chopped onion
10 to 12 ounces fresh spinach, chopped
Generous grind of black pepper
Pinch of nutmeg

Place milk, noodles, salt and butter in a large, heavy saucepan. Over low heat, cook noodles in milk, stirring occasionally, until they are softened and the milk has been almost completely absorbed. The noodles should be very soft and creamy in texture.

In a skillet, melt butter over medium heat. Add onion and cook briefly until it is softened. Stir in the spinach, and cook it until all the leaves are wilted. Mix the spinach into the noodles and heat through, sprinkling in the pepper and nutmeg at the end.