INGREDIENTS
8 oz
egg noodles (cooked in chicken stock)
3
TBSPs unsalted butter
1 cup
frozen peas
1 cup
frozen corn
2 cloves
garlic (minced)
2
TBSPs all purpose flour
1 cup
milk (I used skim)
1 tsp
dried thyme
1 tsp
dried sage
salt and pepper (to taste)
2 cups
cooked turkey (I used Jennie-O Oven Ready Bone-In Turkey Breast)
2 cups
shredded cheddar (divided)