Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet 10 ounces egg noodles 2 tablespoons unsalted butter 1 medium sweet onion, diced 2 cloves garlic, minced 1 1/2 cups frozen peas and carrots, thawed 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1 cup heavy cream 1 1/2 cups cooked chicken breast, cut into small cubes Cook noodles al dente, according to package directions. In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined. Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes. Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary. Serve hot