>"I’ll Bide My" Thyme Noodles

>from Cooking in Oz

Note: I used fresh thyme.

1/4 cup butter or margarine, softened
2 tablespoons snipped parsley
1 teaspoon crushed dried thyme (or 1 tablespoon fresh)
1/8 teaspoon pepper
1 8-ounce package cream cheese, softened
1/2 cup boiling water
8 ounces fettuccine or medium noodles
3/4 cup shredded Romano or Parmesan cheese, divided

In a saucepan combine the butter or margarine, parsley, thyme, and pepper. Blend in the cream cheese; stir in the boiling water. Blend well. Keep warm.

Cook noodles in large amount of boiling salted water till tender; drain. Turn into mixing bowl. Sprinkle with 1/2 cup of the cheese; toss well. Place noodles in serving dish and top with hot herbed cheese sauce. Serve with remaining cheese. Makes 6 servings.

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