Creamy Spinach Noodle Toss

From Simple and Delicious Magazine

1 1/2 cups uncooked egg noodles
2 bacon strips, diced
2 tsp finely chopped onion
6 1/2 tbsp all-purpose flour
3/4 tsp salt-free seasoning blend
1/8 tsp salt
Dash pepper
1 1/4 cups 2% milk
1 pkg (9 oz) fresh baby spinach
3/4 cup grated Parmesan cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain.

Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted.

Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese, toss to combine. Sprinkle with bacon mixture. Yield: 4 servings