• 8 tablespoons butter
• 10 tablespoons flour
• 3-4 cups milk
• 2 cans white premium chunk chicken breast
• 1 14-½ ounce can yellow wax beans
• 1 15 ounce can baby peas
• 1 pound egg noodles

To make the white sauce:

Melt butter in sauce pan; add flour and stir to mix. Add milk slowly; stir white sauce while it thickens.

Drain all cans of chicken, wax beans and baby peas; once the white sauce has thickened, add these ingredients.

Boil water in sauce pan; cook egg noodles following package directions. Drain.

Serve creamed chicken and vegetables on top of egg noodles.

Variations:

Substitute buttered toast for egg noodles.

Substitute cans of white tuna for chicken.

Substitute cans of carrots or corn for the beans or peas.