1/2 lb (225 g) short egg noodles

1 shallot, chopped

2 cloves garlic, chopped

4 tablespoons (60 ml) butter

1 teaspoon (5 ml) chopped fresh sage

2 tablespoons (30 ml) chopped flat-leaf parsley

1/4 cup (60 ml) chicken broth

Salt and pepper

In a pot of boiling salted water, cook the noodles until al dente. Drain and set aside.

In the same pot over medium-low heat, soften the shallot and garlic in 2 tablespoons butter. Add the herbs, noodles, broth and remaining butter. Reheat, tossing well to combine. Adjust the seasoning. Serve with Pork Tenderloins with Mushroom Sauce.

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