8 oz. egg noodles
2 lbs. raw shrimp, shelled and cleaned
1 stick butter
1 1/4 c. sour cream
1 can mushroom soup
3/4 c. mayonnaise
2 tbsp. chopped green onion
2 tbsp. chopped green pepper
1 clove garlic, finely chopped
1/4 c. white wine
Salt
Pepper
1 c. grated sharp cheese

Cook noodles and drain. Arrange in buttered casserole. Saute shrimp in butter until pink; do not over cook. Pour shrimp and butter over noodles. Combine cream, soup, mayonnaise, onion, green pepper, garlic and wine. Check seasonings. Pour sauce over shrimp. Bake at 350 degrees for 25 minutes. Remove, sprinkle with cheese and bake for another 5 minutes.