Creamy Noodles

• 8 -10 ounces egg noodles, cooked and drained
• 4 tablespoons butter
• 4 tablespoons flour
• 1 pint half-and-half
• 5 ounces cream of chicken soup
• 3 ounces softened cream cheese
• 1 tablespoon chicken soup base
• 1/4 teaspoon pepper
• 1 tablespoon dried parsley
• 1 teaspoon Aunt Jane's Krazy Mixed Up Salt
• milk, if needed to thin sauce

1. In large saucepan, melt butter and add flour to make a roux. Whisk in half n half and soup.
2. Add cream cheese, soup base, pepper, parsley and Jane's salt.
3. Cook on med-low, stirring until thickened. If it gets to thick, add some milk to thin.
4. When thickened, add drained noodles and mix together.
5. Pour into a greased 11 x 7 casserole.
6. Bake at 350 for about 25 minutes.

egg noodles, butter, flour, cream of chicken soup, cream cheese, chicken soup base, pepper, parsley, s krazy mixed up salt, milk

Taken from www.food.com/recipe/creamy-noodles-116686 (may not work)