Creamy Beef Noodles

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This is a good recipe for a cold day. It's not exactly refined or sophisticated... is that what comfort food is? It sure is tasty though :)

From Canadian Living: "This dish is made using ingredients most people keep on hand in the refrigerator and pantry. Evaporated milk gives the sauce a creamy consistency without all the added fat of whipping cream."

1 tbsp butter
1 onion, finely chopped
2 cloves garlic, minced
340g lean ground beef (I used a pound)
1/3 cup flour
1 cup beef broth
1 can evaporated milk
1 cup frozen peas, thawed (I used more)
1 cup extra-old Cheddar cheese, shredded (I used more)
4 tsp. Dijon mustard
1/3 cup fresh parsley (I didn't have any)
1/4 tsp each salt and pepper
1 3/4 cups elbow macaroni (I used more)

I added a bit more of all the ingredients because I had extra beef (apparently there are 453g in a pound) but then I made enough of this to feed an army. I will freeze some.

In Dutch oven or in large saucepan, melt butter over medium-high heat; sauté onion until beginning to soften, about 2 minutes. Add garlic; sauté for 1 minute.

Add beef; cook, breaking up with spoon, until no longer pink, about 4 minutes. Add flour; cook, stirring, for 2 minutes.

Stir in broth and evaporated milk; bring to boil. Reduce heat to medium; stir in peas, Cheddar cheese, parsley, mustard, salt and pepper.

Meanwhile, in large saucepan of boiling salted water, cook pasta. Reserving 1/3 cup of the cooking liquid, drain (I reserved a bit more since I added more of every other ingredient). Add pasta to beef mixture, stirring to coat. Gradually stir in enough of the reserved cooking liquid to reach desired consistency.

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