2 lb. crawfish
2 bell peppers
2 onions
1 bunch green onions
1 1/2 sticks butter
1/4 c. flour
4 tbsp. parsley flakes
4 ribs of celery
1 pt. half and half
1 lb. jalapeno cheese
garlic powder taste
salt and pepper to taste
12 oz. bag small egg noodles

Preheat oven to 350°F. Sauté onions, bell peppers, and celery in butter. Add parsley and crawfish. Cook 10 minutes. Slowly add flour; add half and half cream and cheese. Add salt, pepper, and garlic powder. Cook noodles and drain. Mix everything together in a large baking dish.

Bake until it bubbles.