1	16 oz. pkg.	Fettucici noodles
2	Sticks	Butter
1	Cup	Whipping cream
1/2	Cup	Parmesan cheese, grated
1/2	Cup	Romano cheese
1	Pint	Fresh mushrooms (caps only)
1/4	Cup	Fresh parsley
		Crushed garlic to taste
		Salt and pepper to taste

Cook the noodles and set aside with one stick of butter. Whip the cream and add the parmesan cheese and romano cheese. Saute the mushrooms caps with the other stick of butter. Mix the noodles, cream cheese mixture and mushrooms and butter together lightly. Add the parsley, garlic and salt and pepper to taste. Serve at once.