INGREDIENTS

• 1 tbsp Vegetable oil
• 1/4 cup butter
• 1 white onion, finely chopped
• 4 slices bacon
• 1 tbsp plain flour
• 2 cups Egg Noodles 
• 2 cups Chicken Broth
• 1 cup carrots (frozen or canned)
• 1 cup grated Colby Cheese
• 1/4 cup parsley leaves, chopped (or 2 tbsp. parsley seasoning)
• 1 tsp lemon zest

• Heat oil and butter in a large, deep pan over medium heat. Add onion and bacon. Cook, stirring occasionally, for 5 -7 minutes. Transfer 2 tablespoons of onion mixture to a small bowl. keep warm.
• Add flour and chicken broth to the pan Cook, stirring, for 1 minute. Stir in 2 cups of chicken broth. Bring to a boil. Add noodles. Cook, stirring occasionally for 12 -15 minutes.
• Add carrots and cheese. Cook for another 5 minutes Add parsley and lemon zest to the reserved onion mixture. Season with salt and pepper. Toss to combine.
• Remove noodles from heat. Sprinkle with onion mixture.