4 tbsp. flour
4 lbs. peeled crawfish tails
1 lb. sweet butter
1 med. chopped onion
1 med. chopped bell pepper
2 pts. half and half
2 tubes Kraft garlic cheese
1 (4 oz.) chopped mushrooms
1 bag egg noodles

Cook down onions and bell pepper with butter. Wash crawfish in colander and drain. Season while draining.

Once onions and peppers are cooked down, add flour, stir in half and half cream slowly until flour is dissolved. Add crawfish and mushrooms to pot of cheese sauce. When noodles are cooled, add them to the pot of cheese sauce. Stir everything together.