- 8 ounces uncooked wide egg noodles
- 3 tablespoons butter
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- 1/4 teaspoon dried thyme
- Cook noodles according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic, salt, dill and thyme. Drain noodles and add to butter mixture; toss to coat. Yield: 4 servings.
Originally published as Herbed Egg Noodles in Taste of Home Meals in Minutes Calendar Annual 2003, p9
Reviews for Herbed Egg Noodles(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review