1 stick unsalted butter
1 1/2 c. heavy cream
1 1/2 c. grated Romano cheese
1 tbsp. crushed parsley
3/4 lb. egg noodles

Melt butter with cream; stir Romano cheese and continue to stir. Cook for 5 minutes. Add parsley. Drain noodles and pour into bowl. Add sauce and mix. The sauce will thicken as it stands. Serves 4.