Instructions
Step 1: In a large skillet, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in garlic and cook for 1 more minute.
Step 2: Sprinkle flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook the flour.
Step 3: Gradually whisk in chicken broth, then add milk and heavy cream. Stir until smooth and bring to a gentle simmer.
Step 4: Add salt, pepper, and dried thyme. Let the sauce simmer for about 5 minutes until it begins to thicken.
Step 5: Stir in the cooked chicken and uncooked egg noodles. Cover and cook over low heat for 10-12 minutes, stirring occasionally, until the noodles are tender and the sauce is creamy.
Step 6: Garnish with chopped fresh parsley before serving.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of milk or broth to restore the creamy consistency. Not recommended for freezing as the noodles may become mushy.
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