1 lb. med. noodles (fettucini)
2 sticks butter
1 pt. whipping cream
1 med. carton sour cream
3 egg yolks
3/4 c. Parmesan cheese (shaker can)
3/4 c. Romano cheese (shaker can)
2 tsp. garlic salt
Pepper to taste

Boil noodles until firm; not soft. Beat 3 egg yolks. Drain noodles. In large pan, melt butter; add noodles and toss until covered with butter. Add garlic salt and pepper and add whipping cream and sour cream, working in as you toss and stir, about 3 minutes. Then, add beaten egg yolks, tossing quickly to blend in. Add cheeses and blend well.

HINTS: If the butter is good and hot, it will keep the noodles hotter. It stays nicely in the crock pot on a low setting.

HINT FOR COOKING ANY PASTA: Bring plenty of water to a boil (having added oil to water.) Add pasta to the water, bring back to a boil; cover pan. Turn off the burner and leave pan on that same burner for 15 minutes. Then, just drain; you should be sure to use plenty of water, and your pasta will not be sticky.