1/2 c. butter
1/2 c. heavy cream or half and half
1 c. Parmesan cheese
8 oz. med. egg noodles or wide
1 tbsp. dried parsley
1/4 tsp. salt and dash of pepper

Make sauce right before serving. Pour sauce over noodles then serve. Melt butter and heavy cream in saucepan and then add Parmesan cheese and stir. Use low heat.

PINEAPPLE STUFFING:

4 eggs
1/2 c. butter
5 pieces of cubed bread
1 c. sugar
1 lg. can crushed pineapple

Cream sugar and butter. Add eggs and beat. Fold in pineapple with juice and bread. Top with brown sugar. Cook uncovered 1/2 hour at 350 degrees.