1 lb. crinkly egg noodles
6 qts. water
1 tbsp. salad oil
Salt
1 c. heavy or whipping cream
Grated Parmesan cheese
6 tbsp. butter
1/4 tsp. cracked pepper

Cook noodles in 8 quart saucepan over high heat, in water, oil, and 1 teaspoon salt. Heat to boiling. Reduce heat to medium, cook 3 minutes. Drain. Return noodles to pan.

Over low heat, gently toss noodles with cream, 1/2 cup Parmesan cheese, butter, 1/2 teaspoon salt, and cracked pepper until butter melts and mixture is heated through.

Fresh chopped broccoli and cubed ham can be added to mixture. Serve when all is heated.

If you add ham and broccoli, cut noodles to 12 ounces.