1 lb. egg noodles
1/2 lb. butter
1/2 c. heavy cream

Cook noodles until tender. Drain and place in warm dish. Cut butter into small pieces, dot over noodles and toss lightly until butter dissolves. Slowly pour heavy cream over noodles and toss.

For Italian-style, add 1 1/2 cups of Parmesan cheese and toss.