Ingredients:

• Paprika to sprinkle 
• 1 cup Half and Half 
• Grated Parmesan cheese 
• Salt and pepper
• Saltine crackers, crushed
• Cloves garlic, minced 
• 3/4 cup chopped fresh parsley
• 1 cup pecans, chopped
• 1/2 cup margarine, plus extra to toss noodles after cooking 
• 1-1/2 teaspoon salt1 (8-oz.) package medium-size egg noodles

Directions:

In a Dutch oven, cook the noodles with the 1-1/12 teaspoons of salt in lots of boiling water until just tender; do not overcook! Drain noodles as soon as they are tender, and toss with a small amount of extra margarine. While noodles are cooking, melt the 1/2 cup margarine, and sauté the pecans, parsley, garlic, and crackers for about 5 minutes. Prepare a 2-quart baking dish with spray-oil. Make three layers of ingredients, beginning with 1/3 of the drained noodles, 1/3 pecan mixture, salt and pepper to taste; sprinkle liberally with grated Parmesan cheese. Repeat the layers 2 more times. Pour the Half and Half over the entire casserole; then run a flat-blade knife around the edges of the dish to allow the Half and Half to seep down. Cover and bake at 350 degrees for 35 minutes. Uncover and sprinkle with paprika; then cook an additional 5 minutes, or until just browned on top. Serves 6