Ingredients
1/4 cup butter, cubed2 tablespoons canola oil5 cups uncooked fine egg noodles2-1/2 cups frozen peas (about 10 ounces)2-1/2 cups chicken broth1 cup half-and-half cream1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, heat butter and oil over medium heat. Add noodles; cook and stir 2-3 minutes or until lightly browned. Stir in peas, broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until noodles are tender, stirring occasionally.
