8 oz. fettuccine noodles
2 tbsp. softened butter
1/2 c. Half & Half
1 egg yolk
3 tbsp. chicken consomme or broth
1/4 c. grated Parmesan or Romano cheese
Garlic salt and pepper to taste

Boil fettuccine noodles in a kettle of salted water until tender but firm (al dente). Drain; leave in strainer. Beat softened butter, Half & Half and egg yolk together until fluffy. Cook on low heat stirring constantly. Add chicken consomme or broth, Parmesan or Romano cheese, garlic salt and pepper to taste. Put noodles in pan with sauce. Mix gently. Garnish with parsley. Serve.