Creamy Chicken and Noodles

Ingredients

1/2 sweet onion

2 cloves garlic

4 tbsp butter

4 tbsp flour

4 cups chicken broth

1 cup cream, or evaporated milk

1-2 tsp salt

1-2 tsp pepper

1/8 tsp nutmeg

2 cups cooked chicken

For the noodles:

1 1/2 cups flour

1 tsp salt

1 tsp olive oil

3 eggs

Directions

Place flour in bowl or on counter and make a well in the middle. Add eggs, salt, and olive oil. Mix until dough forms, then turn dough on floured surface until plyable. Wrap in plastic wrap and set aside.

Melt 4 tbsp butter in dutch oven. Add onions and saute until soft, 6 minutes. Add garlic and cook until fragrant, about one minute. Add flour and stir roux until bubbly and slightly brown. Add chicken broth and stir until thickened. Add milk and heat. Add nutmeg, salt, and pepper. Add cooked chicken. Simmer while making noodles.

Roll noodles out on pasta roller. See notes. Cook in unsalted water until tender. Serve noodles into bowls and top with chicken sauce.

Notes

Roll noodles out to 4 or 5 on the pasta roller. Cut the noodles way smaller than you think you should... you always make them too big. They take like 10-15 minutes to cook in a pot of already boiling, unsalted water.