Step 1: Cook the Egg Noodles

1. Bring a large pot of salted water to a boil.

2. Add the egg noodles and cook according to package instructions until al dente.

3. Drain and set aside.

Step 2: Sauté the Onion and Garlic

1. In a medium skillet or saucepan, melt butter over medium heat.

2. Add chopped onion and sauté for 2–3 minutes until softened.

3. Stir in minced garlic and cook for 30 seconds until fragrant.

Step 3: Make the Roux

1. Sprinkle flour over the onion and garlic mixture.

2. Whisk constantly for 1 minute to cook the flour and form a roux.

Step 4: Add the Liquids and Seasoning

1. Slowly pour in milk and vegetable broth, whisking constantly to avoid lumps.

2. Add salt, pepper, onion powder, garlic powder, and nutmeg (if using).

3. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens.

Step 5: Add Peas and Cheese

1. Stir in the frozen peas and cook for 3–4 minutes, until heated through.

2. Reduce heat to low and mix in Parmesan cheese and sour cream (or cream cheese).

3. Stir until smooth, creamy, and well combined.

Step 6: Combine with Noodles

1. Add the cooked noodles to the creamy sauce.

2. Gently toss until all noodles are well coated.

3. Taste and adjust seasoning if needed.

Step 7: Serve & Garnish

1. Spoon into bowls or plates.

2. Garnish with chopped parsley or chives for a pop of color.

3. Serve hot and enjoy!