1 (8 oz.) pkg. wide egg noodles
1 (16 oz.) carton sour cream
1/4 c. butter
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 c. fresh grated Parmesan cheese (not canned)
Parsley

Cook noodles according to package directions; drain. Stir sour cream, butter, salt, and pepper into noodles. Spoon mixture into lightly greased 2 quart baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 20 minutes. Sprinkle with parsley. Yield: 6 servings.

For Mushroom Noodles: Saute 1/2 pound fresh, sliced mushrooms in 2 tablespoons butter until tender; drain. Stir cooked mushrooms into noodles with the sour cream.