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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
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