Chicken (Or Turkey!) Pot Pie Noodles

Looking for a tasty, easy, veggie filled, kid-friendly meal that will use up a bunch of leftover turkey?

1 bag egg noodles 12 oz
2 cups chopped carrots
2 cups chopped celery
2 cups frozen peas
1 qt low sodium chicken broth, divided into 2 cup portions
1 onion, chopped
2 cloves garlic, minced
1 stick of butter (1/2 cup)
1/3 cup flour
1 cup milk
Poultry seasoning, pepper, Onion salt from Trader Joes
3 cups chopped cooked chicken (I usually use leftovers from rotisserie chicken or Thanksgiving turkey!)

Cook egg noodles according to package directions.
Put carrots, celery and peas in a saucepan.  Add 2 cups broth and add water if necessary to cover the vegetables. Bring to a boil and cook until desired tenderness. Drain.
While noodles and veggies cook, melt butter in a large skillet.  Saute chopped onion in the butter until it begins to turn translucent. Add garlic and cook 1-2 mins more, until fragrant.  Add flour and stir to make a roux.  Slowly add 2 cups broth and then 1 cup milk. Whisk together carefully until the sauce comes together. Let simmer, stirring occasionally, as sauce thickens (about 5-10 minutes).  Season as it simmers, adding poultry seasoning, pepper, onion salt or any other desired seasonings until the taste is as desired.  Add chicken and stir well, let cook 10 minutes more until chicken is heated through. 
In a large bowl or pot, combine egg noodles, sauce and drained vegetables. Mix well and serve.

Makes 6-8 servings.