Buttery, Herbed Egg Noodles

Since before the sons can even remember they’ve been eating buttered noodles. It was one of their favorite (and most requested) lunches, especially when visiting Nanni’s house. Of course, Nanni will put more butter on your butter. Mean Mommy? Not so fast. Seriously though, buttered noodles were a life saver on more than one occasion for a last minute lunch for one very overwhelmed Mom, especially after we brought son # 4 home from the hospital and I was in the homestretch on summer vacation with two weeks left. We all totally agree, that while buttered noodles are the bees knees, add in some herbs and a dash of garlic, and they’re just plain awesome.

  

They’re so simple and incredibly easy to throw together at the last minute. I mean seriously, tender noodles coated in buttery sauce? You can’t go wrong with the addition of dill and thyme. A little garlic gives them the perfect little bit of pizzazz. Besides being a great last minute lunch they also make a great side, complimenting any meaty entree you might throw their way.

Herbed Egg Noodles

8 ounces uncooked egg noodles
3 tbsp butter
1 tsp minced garlic
1/4 tsp salt
1/4 tsp dried dill weed
1/4 tsp dried thyme

Directions

1. Cook the egg noodles according to the package directions.

2. Meanwhile, in a large skillet, melt butter. Stir in the garlic, salt, dill and thyme.

3. Drain the cooked noodles and add to butter mixture and toss to coat.

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