Parmesan Garlic Noodles

When I made chicken cordon bleu the other night, I couldn't decide what to make for a side dish. I originally thought I'd make rice but then I decided that I felt like something with a little more flavor. Back before I changed my eating habits, I would have made one of those lipton noodle pouches to go with it. Instead, I decided to try and make my own. They came out wonderful and we were able to eat the leftovers for lunch the next day.

Garlic Parmesan Noodles

Ingredients:

• 1 pkg Wide Egg Noodles
• 8oz Cream Cheese
• 1/2 Cup Butter, softened, divided
• 2 Tbsp Parsley
• 1 tsp dried Basil
• 1/2 tsp Lemon-pepper seasoning
• 2/3 Cup Boiling Water
• 1 Garlic Clove, minced
• 2/3 Cup grated Parmesan Cheese, divided

Directions:

Cook noodles according to package. In the meantime, combine the cream cheese, 2Tbsp butter, parsley, basil, and lemon-pepper in a small bowl. Stir in boiling water, keep warm.

In a saucepan, saute garlic and remaining butter until garlic is golden in color. Drain noodles, place in a serving bowl. Top with garlic butter and sprinkle with 1/3 cup of the parmesan cheese. Toss lightly. Spoon cream sauce over noodles and sprinkle with remaining parmesan cheese.