8 oz. egg noodles
1/4 lb. butter
1 c. cream of evaporated milk (5.33 oz. can)
1 pkg. (3 oz.) cream cheese
1/3 c. grated Parmesan cheese

Cook noodles in 4 quarts boiling, salt water for 10 minutes; then drain. Meanwhile, in a saucepan over the lowest heat, combine remaining ingredients. Stir to mix into a smooth sauce. Do not boil. Mix drained noodles with sauce and serve. Pass additional Parmesan cheese at the table. Serve with a vegetable of your choice and fresh fruit for dessert. Serves 4 in 20 minutes.