• 1 package wide egg noodles (about 12 oz.)
  • ¼ cup freshly chopped parsley
  • 1 tsp chopped fresh sage
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 T butter or margarine

Cook noodles according to package direction, drain. Combine herbs and butter in large saucepot (you can use the one you used for the noodles) stirring on low heat until butter has melted. Return noodles to pan and coat well with butter mixture.