1/2 c Butter
Salt, to taste
Pepper, freshly ground
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.