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Melt the butter in a 12-inch skillet over
medium-high heat. Cook onions until golden
brown, about 5 mins.
Add broth, half-and-half, and noodles to
skillet and bring to a boil. Add diced ham,
then reduce heat to medium-low and simmer,
covered, until noodles are tender, about 8-10
minutes.
If your cream sauce is not thick enough, stir
together 1 tablespoon of cornstarch and 3
tablespoons of cold water. Pour into skillet.
Season with plenty of salt and pepper, then
stir to combine. Sauce should thicken
immediately. Add peas and lemon juice to
skillet and cook until heated through, about 2
minutes. Serve and enjoy!
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