Easy Cheesy Chicken Noodles

• 1 clove Garlic, Minced
• 2 cups Chicken Broth
• 1/2 pounds Uncooked Egg Noodles (homestyle, Thick And Doughy)
• 1/2 Tablespoons Cornstarch
• 3 Tablespoons Cold Water
• 12 ounces, weight Cooked, Shredded Chicken Breast
• 1 Tablespoon Butter
• 2 Tablespoons Milk
• 1/2 cups Shredded Cheese (I Used Cheddar And Monterey Jack)
• 1/4 cups Crumbled Bacon Or Breadcrumbs For Topping

1. 1.
2. Saute garlic in a medium saucepan with a little bit of olive oil over medium heat until soft and fragrant.
3. Add chicken broth and bring to a boil.
4. Add noodles and cook for 8-10 minutes, or until noodles are just barely cooked.
5. 2.
6. Dissolve the cornstarch in the cold water and add to the boiling noodles.
7. Boil for about 1 minute and remove from heat.
8. Add the chicken and stir to combine everything.
9. Do not drain.
10. 3.
11. Let noodles cool slightly, about 5 minutes, so that the broth will thicken into a sauce.
12. Put pan back on low heat.
13. Add butter, milk, and cheese and mix for about 3-4 minutes.
14. Sprinkle with crumbled bacon or breadcrumbs and serve immediately.
15. Note: Add an additional tablespoon or two of water/milk if the noodles have become too sticky after cooling.
16. This will make it smooth and creamy again.

clove garlic, chicken broth, egg noodles, cornstarch, water, chicken, butter, milk, shredded cheese, bacon

Taken from tastykitchen.com/recipes/main-courses/easy-cheesy-chicken-noodles/ (may not work)