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.
A casserole that will make your tongue swallow! Sweet, tasty and nutritious
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This is my fave dish ever and I finally found a version for the slow cooker
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Lemons, if you grow them like this they will last you all year round: the very simple method
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