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.
Crispy Oven-Roasted Cauliflower Delight: A Flavorful Veggie Sensation
Poor Nurse Takes Care of 4 Elderly Sisters, Learns Their Will after They All Die
Orchids, how to make 100 flowers bloom at once: I’ve never had anything like this before
Breaking: Guy Fieri Kicks Robert De Niro Out of His Restaurant, Tells Him to ‘Dine in Some Woke Place’
QUICK PRESSURE COOKER NOODLES, creamy and very tasty
Biscuits and Gravy Casserole
