- 8 ounces wide egg noodles
- 1⁄2 cup butter
- 1⁄2 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 tablespoon dried parsley
Directions See How It's Made
- Cook noodles according to package directions.
- Meanwhile, heat butter or margarine and cream in a small saucepan over low heat until butter or margarine is melted. Stir in cheese, parsley, and salt and pepper; keep warm over low heat.
- Drain pasta. Toss with sauce to coat.