Mix flour and salt together. Add beaten egg and milk. Let dough rest for 20 minutes. Chop onion and set aside.
After dough has rested, roll out and cut into long strands. Boil in salted water for 2 minutes, stirring constantly. Drain and set aside.
With medium heat, melt a half tablespoon of butter with a half tablespoon oil in a skillet. Add onion and sauté until soft for about 5 minutes.
Add remaining half tablespoon oil and noodles. Sauté, stirring constantly until it browns. Add broth. Simmer until broth cooks away. Mix in remaining herbs. Season with additional salt and pepper, if desired.