8 oz. med. egg noodles
1 c. grated Parmesan cheese
1/2 c. butter, cut into quarters
1/2 c. whipping cream
Pepper to taste

In 3 quart casserole dish put in 1 1/2 quarts water. Cover. On high heat 7-8 minutes to boiling. Add noodles, cook on high 5-6 minutes and let stand 3 minutes. Drain.

While noodles are standing, in glass serving bowl, beat cheese, butter and cream 2 1/2 - 3 minutes or until butter is melted, stirring twice. Stir in drained noodles; toss well. Season with pepper. 4 side dish servings.

This is great for leftover noodles from another meal to make a quick side dish.