1 stick butter
3/4 c. chopped green onion
1 tsp. minced garlic
1 pt. half & half
1/2 pt. whipping cream
3 tbsp. flour
4 slices Velveeta cheese
1/4 c. Parmesan cheese
1 tbsp. parsley
1/4 tsp. oregano
Tony Chacheri's seasoning to taste
1 lb. crawfish meat with fat
Broad egg noodles

Saute 1/4 stick butter with green onion and garlic until tender. Set aside in bowl.

Melt remaining butter in pan, pour in half & half and whipping cream with wire whisk. Blend in each tablespoon flour well; no lumps. Bring to a bubble boil. Add onion and garlic and stir. Add slices of Velveeta and stir until melted. Add grated Parmesan cheese and stir. Add parsley and oregano; add crawfish. Simmer about 15 minutes to blend flavors. Serve over broad egg noodles.