• 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

1. Saute garlic in a medium saucepan with a little bit of olive oil over medium heat until soft and fragrant. Add chicken broth and bring to a boil. Add noodles and cook for 8-10 minutes, or until noodles are just barely cooked.
2. Dissolve the cornstarch in the cold water and add to the boiling noodles. Boil for about 1 minute and remove from heat. Add the chicken and stir to combine everything. Do not drain.
3. Let noodles cool slightly – about 5 minutes – so that the broth will thicken into a sauce. Put pan back on low heat. Add butter, milk, and cheese and mix for about 3-4 minutes. Sprinkle with bacon or breadcrumbs and serve immediately.

Notes

Add an additional tablespoon or two of water/milk if the noodles have become too sticky after cooling. This will make it smooth and creamy again.