Creamy Chicken and Noodles

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water stirring occasionally until cooked through but firm to the bite about 5 minutes. Drain and transfer to a large serving bowl.

Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent about 5 minutes. Place flour milk and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick about 5 minutes.

Gradually whisk chicken broth into sauce and bring to a simmer whisking constantly. Stir cooked chicken and sour cream into sauce season with salt and black pepper and mix with cooked noodles to serve.