1 lb. wide egg noodles
1/2 c. butter
1/2 c. half and half
4 lg. (6 med.) cloves garlic, crushed
1/4 c. chopped fresh parsley
1/4 c. white wine
1 can chopped black olives (optional)
1 1/4 c. grated Parmesan cheese
1 1/4 c. grated milk Cheddar cheese

Cook noodles. While noodles are cooking, heat butter and half and half in saucepan over low heat. Stir in garlic and cook 2 to 3 minutes. Stir in parsley, wine and olives. Remove from heat. Stir in Parmesan. Pour sauce over noodles.