– 1 ½ cups dry wide egg noodles – ¼ cup butter – ½ cup yellow onion chopped – 3 cloves garlic minced – ⅓ cup flour – Salt to taste – ¼ teaspoon pepper – 29 ounces low sodium chicken broth – 3 cups milk or half-and-half – 1 cup peas and carrots cooked – 2 boneless skinless chicken breasts – ½ teaspoon rosemary optional – Fresh parsley for garnish chopped
In a large pot, over medium heat, melt the butter. Then, add in the onion and then cook them until they are translucent and soft. Next, add in the minced garlic and cook for 1 more minute. After that, remove the pot from the heat and then whisk in the flour, salt and pepper.
Proceed to gradually whisk in the chicken broth and milk, stirring together until smooth. Make sure to add the liquid in slowly as you are constantly whisking to avoid the flour clumps that can occur.
Next, add in the cooked noodles, peas and carrots, chicken, and rosemary (if using). Continue to cook until they are all heated through.