NOODLES WITH CREAMY BACON & TOMATO SAUCE

5-6 cups medium egg noodles (uncooked)
6-7 slices bacon
1/2 Tbsp. olive oil
2 tsp. minced garlic (jarred)
1-1/2 cups milk 
1 cup chicken broth
3 Tbsp. flour
1/2 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh-grated Parmesan cheese
1 (15 oz) can diced tomatoes (well drained)
1/2 cup sour cream

Start the water to cook the egg noodles.  When egg noodles are finish cooking, drain and put back in the same pan.  Meanwhile in a medium skillet, cook bacon until well done but not too crisp.  Remove from pan and lay on a paper towel to remove grease. Chop the bacon into bite size pieces.  While the bacon is cooking; combine the milk, chicken broth, flour, onion powder, oregano, salt & pepper in a small/medium sized bowl; mix well with a wire whisk until well combined. In a medium sauce pan, add the oil and garlic.  Gently warm garlic on medium heat for about 1 minute.  Turn heat to medium high and add the milk/broth mixture.  Stir constantly until mixture comes to a light boil.  Let cook for 1 additional minute at a light boil or until sauce starts to thicken.  Remove from heat; add parmesan cheese, diced tomatoes. bacon, and sour cream stirring to combine.  Pour over egg noodles and stir through.  If sauce is too thin, cover and let sit for about 5 minutes.

Suggested Side:  Tossed Green Salad