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.