Betsy Dick'S Fettuccine Alfredo

• 4 Tbsp. butter
• 4 Tbsp. flour
• 1 c. whipping cream
• 2 oz. Provolone cheese
• 2 oz. grated Parmesan cheese
• salt and pepper
• 1/4 tsp. oregano
• 1/4 tsp. basil
• 1/8 tsp. garlic salt
• 1/8 tsp. onion salt
• 1/4 to 1/2 c. milk (if needed)
• 1 (5 oz.) pkg. egg noodles, cooked

1. Melt butter in a saucepan.
2. Add flour and stir until bubbly. Do not brown.
3. Immediately add whipping cream and stir well. Mixture should have a fairly thin consistency.
4. Add Provolone; cut into small cubes, a few at a time and Parmesan, a little at a time.
5. Season with spices.
6. If sauce is too thick, thin with milk. When sauce has a smooth, creamy consistency, serve over hot noodles.
7. Yields 4 to 6 servings.

butter, flour, whipping cream, provolone cheese, parmesan cheese, salt, oregano, basil, garlic salt, onion salt, milk, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=555982 (may not work)