Melt the butter in a large pan, then add the pesto sauce and mayonnaise, stirring well. Sauté the sauces for 1-2 minutes, then add the chopped broccoli and black pepper, and cook for a few more minutes before removing from heat. Boil the Egg Noodles in hot water for about 5 minutes. Drain the noodles, add them to the pesto mixture, and mix until fully combined. Enjoy!