Herbed Egg Noodles Recipe
A seasoned butter sauce pleasantly coats tender noodles, making this perfect alongside Swedish Meatballs or any other meaty entree.
- 8 ounces uncooked wide egg noodles
- 3 tablespoons butter or margarine
- 1 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- 1/4 teaspoon dried thyme
- 1. Cook noodles according to package directions. Meanwhile, in a skillet, melt butter. Add the garlic, salt, dill and thyme; mix well. Drain noodles and add to butter mixture; toss to coat. Serve warm. Yield: 4 servings.
3/4 cup: 293 calories, 11g fat (6g saturated fat), 77mg cholesterol, 246mg sodium, 41g carbohydrate (1g sugars, 2g fiber), 8g protein.
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