8 to 12 oz. narrow egg noodles
1 C. mayonnaise
1 C. sour cream
1 pkg. ranch-style salad dressing mix
Minced fresh parsley and/or fresh dill weed
Yield: 12 side-dish servings
Boil noodles in lightly salted water until done. Drain.
Blend mayonnaise, sour cream and dry ranch dressing mix.
Dress the hot, drained noodles with as much ranch dressing
as you like.
Serve noodles warm, strewn with fresh minced parsley
and/or dill weed. Use any remaining ranch dressing mix as a
dip for blanched vegetables.