Chicken Egg Noodle
Chopped onions, garlic and mushroom are sautéed in melted butter heated together with little olive oil in a pan. Flour is added and mixed well. Gradually chicken broth and milk are added with constant stirring to avoid lumps. Eggs are beaten with some of the broth mixture and added to the pan followed by some sherry. After mixing well, the contents of the pan are transferred to a greased casserole with the pre-cooked egg noodles as the base. Breadcrumbs and grated Parmesan cheese are sprinkled on top and butter is dotted on the surface, before baking till the top attains a crusty golden colour.
Creamed Chicken and Egg Noodles
Egg noodles are prepared following pack instructions, drained and set aside. Chicken is cubed and cooked by seasoning with salt, pepper and garlic salt and a dash of lemon juice. In a saucepan, sliced onions are sautéed until transparent. Flour is added and stirred along with gradual addition of milk. The mixture is heated and as it thickens, steamed veggies like green peas and finely chopped carrots, bell peppers, beans, corn are mixed in. The dish is allowed to simmer and finally the egg noodles are gently mixed in. Seasoning may be adjusted and fresh parsley used as garnish.