8 oz. wide egg noodles
1/2 c. butter
1/2 c. half and half
1 c. grated Parmesan cheese
1 tbsp. dried parsley flakes
1/4 tsp. salt
Dash of pepper

Cook noodles according to package directions. Heat butter and half and half in 1 quart saucepan over low heat until butter is melted. Stir in remaining ingredients; keep warm over low heat. Pour sauce over hot noodles, stirring gently until noodles are well coated. Makes 5-6 servings.