1 package (8 ounces) egg noodles
1 small sweet red pepper, chopped
1 small onion, chopped
1 celery rib, chopped
2 T butter, cubed
1 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1 1/2 cups Chicken Broth
1 1/2 cups half-and-half cream
1 package (8 ounces each) cream cheese, cubed
4-5 cups cubed cooked chicken
1 teaspoons salt
1/2 cup finely crushed cornflakes
1 tablespoons butter, melted
1/2 tablespoon canola oil
1 tablespoon minced parsley
1/4 teaspoon paprika
1.Cook noodles according to package directions drain.
2.In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.
3.Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.