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8-9 oz. wide egg noodles (fettuchini)
l stick butter
l/2 cup light or heavy cream (if using heavy thin with just a drop or two of milk)
l cup grated parmesan cheese
l tbsps. parsley
salt pepper to taste
in small saucepan melt butter with cream under low heat. meanwhile, cook pasta according to directions. when butter is mnelted
stir in cheese and sp to taste. when noodles are done add sauce and mix well. add parsley and taste for seasoning.
Betty Crocker Serves 4

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