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