1 12oz. bag egg noodles, I like the wide because they seem to hold more sauce
6 tablespoons butter
1 tablespoon flour
1/2-3/4 cup milk
2 cloves garlic
1 teaspoon salt, plus more to salt water
1 cup (or more) finely shredded sharp cheddar cheese
1 teaspoon ancho chile pepper powder
1 teaspoon smoked paprika powder
1 teaspoon dry mustard powder
Press the garlic, or mince and add, into the milk mixture. Add the salt, cheese, ancho chile, smoked paprika, and dry mustard.
Don't forget to keep checking the noodles, drain in a colander when tender. Add drained noodles to sauce, stir gently.