8 oz. wide egg noodles
2 c. dairy sour cream
1/4 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1/4 c. grated Parmesan cheese

Cook 8 oz. bag wide egg noodles. Drain well.

Stir sour cream, 1/4 cup grated Parmesan cheese, salt and pepper. Put noodles in kettle. Stir in butter. Fold in sour cream mixture. Arrange on warmed platter and sprinkle with remaining 1/4 cup Parmesan cheese. Makes 6-8 servings.