8 oz. uncooked wide egg noodles
1/2 c. butter
1/2 c. whipping cream
3/4 c. grated Parmesan cheese
1/2 tsp. salt
Dash of pepper
2 tsp. snipped parsley

Cook noodles as directed on package, drain. Heat butter and whipping cream over low heat until butter is melted. Stir in cheese, salt and pepper. Pour sauce over hot noodles, stirring until noodles are well coated. Sprinkle with parsley.