Categories: Pasta, Mom 
      Yield: 4 servings 
  
           Egg noodles 
           Parsley 
    1/2 c  Butter 
           MSG 
           Salt, to taste 
           Pepper, freshly ground 
           Sour cream 
           Parmesan cheese, grated 
           Romano cheese, grated 
           Garlic cloves, pressed 
  
  Cook the noodles; reserve.  Melt butter in a large saucepan.  In the 
  blender, liquefy "3 to 4 times as much parsley as you'd think you'd need" 
  with "the least amount of water possible."  Add to melted butter with 
  salt, MSG and "plenty" of black pepper.  Add sour cream until good sauce, 
  about a cup; blend.  (Don't heat sour cream too much because it might 
  curdle.)  Add grated cheese(s) and pressed garlic, then noodles.