8 oz. wide egg noodles (fettuccine noodles)
1/2 c. butter
1 c. grated Parmesan cheese
1/4 tsp. salt
1/2 c. light cream
1 tbsp. parsley flakes
Dash of pepper

While cooking noodles per package directions, heat butter and cream in small saucepan over low heat until butter is melted, stirring constantly. Add cheese, parsley flakes, salt and pepper. Stir well and keep warm over low heat. Drain noodles and return to pan. Pour sauce over noodles stirring gently until noodles are well coated. Serves 5 to 6.

VARIATIONS: Add crumbled bacon, vegetables or mushrooms.