1/4 c. soft butter
2 tbsp. parsley flakes
1 tsp. crushed basil
8 oz. softened cream cheese
1/4 tsp. salt
1/2 tsp. pepper
2/3 c. boiling water
8 oz. egg noodles (Kluski, Penn Dutch)
1 clove minced garlic
1 c. shredded Romano or Parmesan cheese
1/2 c. butter

Combine soft butter, parsley, basil, blend in cream cheese, salt, and pepper. Stir in boiling water, blend well. Keep warm.

Cook noodles in salted water until just tender. Cook garlic in 1/2 cup butter 1 to 2 minutes, pour over noodles, toss lightly with 2 forks. Sprinkle with 1/2 cup cheese. Pile noodles on warm cream sauce. Sprinkle with other 1/2 cup cheese. Garnish with additional parsley. (Can use mushrooms instead of parsley.) Serve at once.

To prepare ahead. Put in casserole and bake at 350 degrees until bubbly, 25 minutes. Serves 6.