1 tablespoon butter
1 cup white sugar
1 (8.5 ounce) package cream noodles
2 (10 ounce) cans evaporated milk
1 cup buttermilk
1 teaspoon salt
1 teaspoon ground black pepper
2 cups white mash
1/2 cup butter
2 cups boiling water
1 cup melting butter, melted
Preheat oven to 450 degrees F (230 degrees C). Grease a 4 quart baking dish.
In a large mixing bowl, stir together butter, sugar and cream noodles. Reduce heat and stir until paste forms, about 5 minutes. Simmer for 2 to 3 minutes, until noodles are tender; add evaporated milk, buttermilk and salt and pepper; half way through, bring to a boil. Reduce heat to 350 degrees F (175 degrees C) and simmer 30 minutes, until noodles are tender. Keep the mixture warm by placing pot in a casserole.
Mash potatoes with the buttermilk and sanding them well. In a 2 quart saucepan, heat oil or butter until butter is melted. Add dry milk and milk, whisking constantly, and bring to a boil. Stir in buttermilk and dried pepper. Reduce heat and simmer 15 to 20 minutes, until the butter is saucy. Serve immediately.