Heat oven to 350 degrees F.

Boil egg noodles al dente (firm to the bite); drain and place back into pot. Add butter and stir well to coat noodles then stir in the eggs. Transfer to a 12" x 9" oven safe casserole dish. Scatter sun-dried tomatoes over noodles followed by thinly sliced burrata (or mozzarella) cheese. Spread a thin layer of pesto over cheese and sprinkle with parmesan and lemon pepper. Bake for 35-40 minutes. Before serving, sprinkle lightly with chopped parsley and lemon zest.

NOTE: You can substitute Mozzarella for the Burrata, or you can make your own burrata cheese!