Egg noodles
Parsley
1/2 cup Butter
MSG
Salt, to taste
Pepper, freshly ground
Sour cream
Parmesan cheese, grated
Romano cheese, grated
Garlic cloves, pressed
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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.
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