Bring a large pot of water to a boil. Add the egg noodles (or linguine or if doing both cook linguine first then egg noodles). Cook according to each package directions.  Reserve about one cup pasta cooking water. Drain in a colander, rinse with cold water and drain again. Transfer to a bowl and add 3 tablespoons sesame oil; toss until evenly coated and set aside.

In a small skillet toast the sesame seeds until slightly browned. Set aside.

For the dressing place the peanut butter in a large measuring cup and microwave until soften, 15 seconds. Whisk in the soy sauce, vinegar, canola oil, ginger, honey, chili garlic paste (or Sriracha), remaining sesame oil, lime zest and juice.