10 ounces egg noodles

2 tablespoons unsalted butter

1 medium sweet onion, diced

2 cloves garlic, minced

1 1/2 cups frozen peas and carrots, thawed

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons all-purpose flour

1 cup low-sodium chicken broth

1 cup heavy cream

1 1/2 cups cooked chicken breast, cut into small cubes

Cook noodles al dente, according to package directions.

In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, peas, and carrots; season with salt and pepper. Cook for about 3 minutes until the onions are soft and translucent. Stir in the flour until combined.

Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.

Serve hot and enjoy!