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 six minutes. Sauté sliced mushrooms and shallot in two tablespoons butter over moderate heat until mushrooms are tender, about 3-4 minutes.
Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.