Cook the noodles; reserve. Melt butter in a large saucepan. In the blender, liquefy "3 to 4 times as much parsley as youd think youd need" with "the least amount of water possible." Add to melted butter with salt, MSG and "plenty" of black pepper. Add sour cream until good sauce, about a cup; blend. (Dont heat sour cream too much because it might curdle.) Add grated cheese(s) and pressed garlic, then noodles.
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