Cook the egg noodles al dente following package instructions.
Sauté Veggies:
In a large skillet, melt the butter over medium-high heat. Add onion, garlic, Italian seasoning, peas, and carrots, seasoning with salt and pepper. Cook until the onions become translucent, approximately 3 minutes.
Build the Sauce:
Blend in flour until well combined. Subsequently, pour in the chicken broth and heavy cream, bringing it to a boil before reducing to a simmer. Continue to stir intermittently until the mixture thickens, roughly 5 minutes.
BUTTER SWIM BISCUITS
Crisp and Cool: Crafting Your Perfect Cucumber and Cabbage Salad
Chicken Fajita Casserole
Texas Hash
Chocolate Banana Oatmeal Dessert
She saw a moving trash bag and knew right once that there was life inside!
Here’s What Happens When You Throw Eggshells In Your Garden!
My Ex-Husband Asked Me to Be a Surrogate for Him and His New Wife – It Ended Not as He Expected
Mini Egg Salad Sandwich Lunchbox Idea