Ingredients

• 1/2 pound wide egg noodles
• 2 tablespoons butter
• 8 white mushrooms, sliced
• 1 shallot, finely chopped
• A handful fresh parsley, chopped
• Salt

Instructions

1. Cook egg noodles until just tender in boiling salted water, about 6 minutes.
2. Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
3. Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.