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.
This was a staple from Granny every year, and I always spaced on taking notes. Super pumped to find a close match!
My Favorite Peanut Butter Cookies
Healthy Apple-Carrot Oat Pancakes (Flourless & Sugar-Free)
5 Grandma’s Tips to Eliminate the Sewer Smell in the Bathroom
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
Oven Baked Crispy Beef And Cheese Tacos Recipe
‘We Want to Eat,’ Twins Beg Lady, She Notices They Have Her Late Son’s Birthmark
How to Prevent Your Remote Control from Running Out of Battery: A Revolutionary Trick
Tempting Treat: Bread with Apple Fritters Recipe
