1/2 lb. mushrooms, sliced
1 1/2 sticks butter
1 1/2 lbs. zucchini, cut into julienne strips
1 c. heavy cream
12 oz. egg noodles
2 tbsp. salt
1 tbsp. oil
3/4 c. Parmesan cheese
1/2 c. chopped parsley

In large skillet, saute mushrooms in 1/2 stick butter over medium heat for 2 minutes. Add zucchini, heavy cream and 1 stick of butter, cut into pieces. Bring liquid to a boil and simmer mixture for 3 minutes.

In a large pot, cook egg noodles according to directions on package adding salt and oil to boiling water. Drain noodles and add to skillet. Add 3/4 cup Parmesan cheese, 1/2 cup chopped parsley and toss mixture until well mixed. Transfer to platter. Garnish with more parsley and Parmesan cheese.