This turned out to be a great side-dish for Chicken Parmesan, and pretty simple to make as well. It’s similar to Fettucine Alfredo, but I liked it better.
4 cups egg noodles
1/4 cup butter
1/2 cup cream
1/4 cup Parmesan cheese
2 1/4 teaspoons Italian salad dressing mix*
Cook the noodles until tender, then drain. Stir in the butter until it melts, then add the remaining ingredients and mix gently. Serve hot. (As leftovers, it’s not quite as creamy, yet still tasty.)
* I don’t keep Italian salad dressing mix on hand, so I looked up a recipe and just sprinkled some of the following ingredients into the sauce until it looked good: