1 package (8 oz) narrow egg noodles
4 Tablespoons of salted butter
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
2 Tbsp flour
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp garlic powder
1 can (10.5 oz) chicken broth
1 cup whole kernel corn (if using frozen, defrost to room temperature)
Cook noodles according to package directions. In a large saucepan, melt butter on medium=high heat; sauté' bell peppers in butter until softened slightly, about 3 minutes. Whisk in flour until the roux turns golden brown; stir in thyme, parsley, garlic powder and broth, bring to a boil. Reduce heat to medium, add in corn and noodles; let cook for 5 minutes to bring all to an evenly hot temperature.
Makes 6 servings.