Drunken Buttered Noodle Sauce

Ingredients

1/2 stick (1/4 cup) regular or vegan butter
1/2 cup white wine (I use Kim Crawford pino or some sort of buttery chardonnay)
1/2 tsp garlic powder
2-3 tbsp lemon juice
Optional - 1 tbsp cajun seasoning for a cajun version that pairs great with seafood
Optional - 1/2 heavy cream for a heavier, creamy version

Instructions

Melt the butter into a medium-large skillet on medium heat.
Once it starts to bubble, add the wine and or whatever extra seasonings or cream you might be adding in. The wine should create some steam and be bubbling. Lower the heat to its lowest setting and let the sauce simmer while whisking on and off for 10-15 minutes. It should go from bubbling to barely bubbling. (Be careful, if your heat is too high it could evaporate too much of the liquid and you might need to add another round of ingredients to keep it going.)
Toss the pasta in the sauce before serving. I like to add 2-3 tbsp of pasta water for an even better, silky texture. Parmesan cheese is also really good on top!!