Combine seasoned salt, seasoned pepper, and bread crumbs in a bowl.

Dip each shrimp in beaten egg, then coat with seasoned bread crumb mixture.

In a large skillet, heat butter and garlic spread over low heat until melted and blended.

Sauté the shrimp in the garlic butter for 3 to 5 minutes, until pink and cooked through.

Remove the shrimp from the skillet and set aside, keeping warm.

Add consommé, white wine, steak sauce, dry mustard, and Tabasco to the skillet with the browned bits.

Simmer the sauce until the volume is reduced by half, stirring occasionally.

Arrange cooked green noodles on a serving platter.

Place the sautéed shrimp over the noodles.

Pour the prepared sauce evenly over the shrimp and noodles.

Serve immediately.