1 (12 oz.) pkg. egg noodles
3 cans chopped or minced clams
2-3 cloves garlic (minced)
1 c. butter (cut up)
2-3 green onions, (minced), if desired 2 sm. cans mushrooms or
fresh mushrooms
1 c. sour cream (at room temp.)
1/4 c. chopped fresh parsley

Drain clam juice into pasta water, reserve 1 tablespoon clam juice. Cook noodles as directed. In sauce pan, saute onion-garlic in 2 tablespoons butter, then add remaining butter and heat until melted. Add clams, mushrooms and reserved clam juice. Heat through but don't boil. Remove from heat and stir in sour cream and parsley. (Dried parsley crushed with hands may be used.) Drain noodles and pour sauce over noodles and stir gently until mixed. Let set up a few minutes over low heat and serve. Top with Parmesan cheese, pepper and a dollup of sour cream if desired.