Recipe by Darlene Summers
This is a yummy little side dish that goes really well with beef roast, pork, and lots of other things.
- 6 -8 ounces egg noodles (cooked)
- 1⁄2 teaspoon thyme leaves
- 1⁄2 teaspoon basil leaves
- 1⁄2 teaspoon parsley
- 1⁄2 teaspoon chives or 1⁄2 teaspoon very finely chopped onion
- 3 tablespoons butter