Step 1

Cook egg noodles until just tender in boiling salted water, about 6 minutes.

Step 2

Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.

Step 3

Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.