This one is definitely a keeper. My husband Errol happily took the leftovers to work.
For this you will need:
2 tbs butter
2 carrots, peeled and diced
2 celery stalks, diced
1 large onion, chopped
1 tbs minced garlic
salt & pepper
2 tbs flour
1 cup chicken broth
1 cup heavy cream
10 oz. egg noodles, cooked according to package directions
1-1/2 cup cooked shredded chicken
1/2 cup frozen corn
1/2 cup frozen peas
In a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic, and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.
Stir in chicken broth and heavy cream, and bring to a boil, then reduce heat and simmer, stiffing occasionally, until thickened, about 5 minutes.
Stir in pasta, chicken, corn, and peas, and simmer until warmed through.
Season with salt and pepper, and serve.