Egg Noodles with Mushrooms

• 1/2 pound wide egg noodles
• 2 tablespoons butter
• 8 white mushrooms, sliced
• 1 shallot, finely chopped
• A handful fresh parsley, chopped
• Salt

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

egg noodles, butter, white mushrooms, shallot, parsley, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/egg-noodles-with-mushrooms-recipe.html (may not work)