I use the medium egg noodles for many things - tuna-noodle casserole, soups, "bed" for 'stuff', pasta salads with oil/mayo/fresh cheese dressings...
in the casserole they 'hold onto' the sauce no problem - but I only boil/pre-cook them 8 minutes, since they'll be cooked further by baking...
otherwise I do 12 minutes.
since there's always leftovers (dinner for two...) I make the 'first night' sauce on the thin side, as when cooled&stored the noodles seem to soak up moisture and make it too gluely.
perhaps overcooking them 'saturated' the pasta?
if you added oil to the boil water - that causes a known 'Teflon pasta' effect. a butter sauce on oiled pasta sounds iffy.