Creamy Noodles

I came up with this the other night trying to think of something different to do with noodles. The family scraped the pan clean, so I figured I'd better put it here, so I don't forget it!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 8 -10  ounces  egg noodles, cooked and drained
• 4  tablespoons butter
• 4  tablespoons flour
• 1  pint half-and-half
• 5  ounces  cream of chicken soup
• 3  ounces  softened cream cheese
• 1  tablespoon  chicken soup base
• 1⁄4 teaspoon pepper
• 1  tablespoon dried parsley
• 1  teaspoon Aunt Jane's Krazy Mixed Up Salt
•  milk, if needed to thin sauce

Directions

1. In large saucepan, melt butter and add flour to make a roux. Whisk in half n half and soup.
2. Add cream cheese, soup base, pepper, parsley and Jane's salt.
3. Cook on med-low, stirring until thickened. If it gets to thick, add some milk to thin.
4. When thickened, add drained noodles and mix together.
5. Pour into a greased 11 x 7 casserole.
6. Bake at 350 for about 25 minutes.