Julienne carrots into about 2 inch lengths. There will be about 2/3 cups.
Prepare noodles according to package directions to desired doneness. Drain.
Meanwhile, in a small skillet, melt 2 tablespoons butter over medium heat. Add carrots and season with salt and pepper. Cook about 2 minutes while stirring. Spoon cooked and drained egg noodles over carrots. Add dill and remaining butter and toss to combine. Serve hot.