INGREDIENTS
•
1 clove garlic, minced
•
2 cups chicken broth
•
½ lb. egg noodles (“homestyle”, thick and doughy)
•
½ tablespoon cornstarch
•
3 tablespoons cold water
•
12 oz. cooked, shredded chicken breast
•
1 tablespoon butter
•
2 tablespoons milk
•
½ cup shredded cheese (I used Cheddar and Monterrey Jack)
•
crumbled bacon or breadcrumbs for topping
Go To Recipe