Master Chef’s Irresistible Creamy Chicken Delight

Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until cooked through but firm to the bite, 7 to 9 minutes. Drain and transfer to a large serving bowl.

Melt butter in a large skillet over medium heat; cook and stir onion and garlic in hot butter until onion is translucent, about 5 minutes. Place milk, half-and-half, and flour into a jar with a lid and shake until flour well combined. Pour mixture into the skillet and whisk until smooth and thick, about 5 minutes.

Gradually whisk in chicken broth; bring to a simmer while whisking constantly. Stir cooked chicken and sour cream into sauce; season with salt and black pepper. Add cooked noodles; stir until combined.