16 oz. pkg. fettuccine noodles or wide egg noodles
1 can cream of chicken soup
Milk
1/2 c. butter
3/4 c. grated parmesan cheese
Pepper to taste
1 tbsp. dried parsley flakes (optional)

Cook noodles in salted water; drain. Heat soup, which has been diluted with just enough milk to make a thick, creamy sauce (about 1/2 can). Add butter, cheese and pepper. Parsley can be mixed with sauce or sprinkled on top of each serving. Mix sauce with hot noodles. Very good with chicken and a vegetable.