If you prefer a thicker sauce, mix the cornstarch with a small amount of cold water to make a slurry. Stir it into the crockpot and cook on high for an additional 15-20 minutes, until the sauce has thickened.
Combine and Serve: Stir in the heavy cream and frozen peas (if using) into the crockpot. Cook for an additional 10 minutes, until the peas are heated through. Add the cooked egg noodles to the crockpot and toss to combine. Serve warm and enjoy
GARLIC BUTTER LOBSTER AND SCALLOPS
„Ich mache diese seit Jahren und die Leute verlieren jedes Mal den Verstand. Sie sehen aus wie ein besonderes hausgemachtes
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