8 to 12 ounces narrow egg noodles 1 cup mayonnaise 1 cup sour cream 1 package ranch-style salad dressing mix Minced fresh parsley and/or fresh dill weed
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 vegetables.
