BUTTERED PARMESAN NOODLES
5 ounces (2 1/2 cups) uncooked wide egg noodles
2 to 3 tablespoons butter
1/4 cup grated parmesan cheese
1 1/2 teaspoons chopped fresh parsley (or 1 teaspoon dried parsley flakes)
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
In same saucepan, melt butter over low heat.
Gently stir in noodles. Add cheese and parsley; toss to coat.
Serves 5
Source: Pillsbury Complete Cookbook
5 ounces (2 1/2 cups) uncooked wide egg noodles
2 to 3 tablespoons butter
1/4 cup grated parmesan cheese
1 1/2 teaspoons chopped fresh parsley (or 1 teaspoon dried parsley flakes)
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
In same saucepan, melt butter over low heat.
Gently stir in noodles. Add cheese and parsley; toss to coat.
Serves 5
Source: Pillsbury Complete Cookbook
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