I kind of made this up...I basically used a white sauce and added Parmesan cheese and garlic.
8 oz. egg noddles
2 T. butter
1 clove garlic, minced
2 T. flour
dash of pepper
1 1/4 cup milk
1 cup Parmesan cheese
Italian Seasoning (optional)
Boil water and cook the egg noddles 5-7 minutes. Drain in colander and set aside.
In a saucepan, saute the garlic in the butter on medium heat. Add the flour and make a roux (I sift in the flour so it doesn't clump up).
Stir about 1-2 minutes. Add pepper. (You can add the Italian Seasoning now or sprinkle on top at the end.) Add the milk all at once and stir until thick and bubbly. Add the Parmesan cheese and stir until melted. Serve over the hot, cooked egg noodles.
This can also be modified by adding chicken, broccoli, or other yummy additions! Makes about 4 servings.
