1/4 c. salt
2 lbs. med. egg noodles
1 lb. sweet butter, softened
8-12 qts. boiling water
4 c. grated Parmesan or Romano cheese
1 c. heavy cream, room temperature

Add salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook uncovered, stir occasionally, until tender. Drain in colander. Have a hot 4 quart casserole or chafing dish ready, put in the butter. Add noodles, toss gently; add cheese, toss again; pour in the cream; toss. Sprinkle with freshly ground pepper. Serve immediately. Yields 12-16 servings.