Spinach and Bacon Noodle Toss

• 1 12 cups egg noodles (measure before cooking)
• 2 slices bacon, diced
• 2 teaspoons sweet onions, finely chopped
• 6 12 teaspoons flour
• 34 teaspoon sodium-free seasoning (I used garlic pepper blend)
• 18 teaspoon salt (if desired, I skipped this)
• 18 teaspoon pepper (more or less as desired)
• 1 14 cups 1% low-fat milk
• 9 ounces baby spinach leaves (fresh leaves)
• 34 cup parmesan cheese, grated

1. Cook noodles according to package directions.
2. Meanwhile in a large skillet cook diced bacon and onion over medium heat until bacon is crisp.
3. Use a slotted spoon to remove from pan and drain on paper towels.
4. Stir the flour, seasoning blend,and salt & pepper into the pan drippings until blended; gradually add the milk, whisking well.
5. Bring to a boil, cook and stir for 2 minutes or until thickened.
6. Add spinach and cook and stir until spinach is wilted.
7. Drain noodles and transfer to a serving dish.
8. Add spinach mixture and top with grated Parmesan cheese, tossing to combine.
9. Sprinkle with bacon and onion mixture.
10. Serve immediately.

egg noodles, bacon, sweet onions, flour, garlic pepper, salt, pepper, milk, baby spinach, parmesan cheese

Taken from www.food.com/recipe/spinach-and-bacon-noodle-toss-414324 (may not work)