That’s a great idea!

Thank you Gia! Me too!

Loved this! My kids and I had 3 helpings. I love the fact that it doesn’t have canned soup in it. Yummy!

Glad you still enjoyed it, Brenda.

Unfortunately my noodles came out a bit dry, but it was my fault because I doubled the mushrooms which resulted in more fluid that I thought was good so I drained my mushroom/onion/butter mixture, losing so much flavourful juice for the sauce. It was a rookie mistake and won’t do that again. Still though, the outcome was delicious and everyone enjoyed it. I’ll do it even better next time.

Hi! So glad you enjoyed the recipe! Thank you for this kind review!

Awesome!
Followed recipe ingredients exactly, however I was only able to fit a little over half of the prepared noodles in my 10” round pan. The volume of the pan is pretty close to a 9×13.
Cooked a whole chicken in the IP, then cooked the spaghetti in the broth in the IP and used the starch broth again in the sauce, using the IP in the saute mode. The starch helps to make the sauce stick better to the noodles.
I baked it in my old skool Nuwave oven in the 10 inch round pan that comes with it.
Definitely a keeper recipe.
Thanks for sharing

Did using the soup work?

Hi David! No need to use an immersion blender. You are just whisking until everything is combined together making sure there are no lumps from the flour. Hope you enjoy it!