1. Pour two cups of dried, wide egg-noodles or fettucini noodles into boiling water.
2. Uncovered, stir occasionally to keep the noodles from sticking.
3. Cook for 12- 16 minutes or until noodles are aldente.
4. Strain noodles in a seive. Do NOT wash with water. (Optional: You may want to toss them in a tablespoon of extra-virgin olive oil).
5. Slice the chicken into 1/2 - 1/4 inch pieces.
6. Melt the butter in a non-stick pan over a medium flame and add the minced garlic. Stir until the garlic just begins to brown.
7. Add the chicken pieces and sprinkle with white pepper and seasoning salt. Increase heat to med-high and cook until all chicken is white; continually stir to avoid burning.
8. Add the two cheeses and stir with a wooden spoon. Stir in the cream. (Optional: At this point you may add the peas or any other vegetable you desire).
9. While stirring to prevent burning, bring liquid to a boil. Lower heat to a simmer and stir occasionally as it thickens. (about 10 - 15 minutes).
10. Dissolve the Cornstarch in the Chicken Broth. Add this mixture to the cream slowly. Keep simmering for another few minutes.
11. Pour over the noodles and serve!

This recipe serves 2 - 4.