8 oz. narrow egg noodles
1/2 c. sweet butter
6 tbsp. heavy cream
1 c. grated Parmesan cheese

In large kettle of boiling water, add noodles gradually so boiling continues. Boil until barely tender. Meanwhile, set butter over very low heat to soften. Add cream and cheese. Stir until smooth and creamy. Keep warm but don't let it bubble. Drain hot noodles. Shake vigorously in colander or strainer. Do not rinse. Plop into warm shallow bowl. Pour sauce over. Toss and twirl with fork and spoon until thoroughly mixed. 3 to 4 servings.