1 tbsp. salt
4 to 6 qt. boiling water
1 lb. (11 to 12 c.) med. egg noodles
1/2 lb. (1 c.) sweet butter, softened
2 c. grated Parmesan cheese
1/2 c. heavy cream, at room temperature
Pepper, if desired

Add salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook uncovered, stirring occasionally, 7 to 9 minutes until desired tenderness. Drain in colander.

Place butter in heated large serving dish or bowl; add noodles and toss gently. Add cheese and toss again. Pour in cream; toss. Serve immediately and pass the pepper mill or shaker.

Yield: 6 to 8 servings.