Beef Teriyaki

This is just plain good.
14 oz package rice noodles (Asian isle, I used about 2/3 the package)
2 T oil
2 lbs boneless beef sirloin, cut in thin strips
Salt
1 onion, sliced or chopped
1 -2 red bell pepper, seeded and sliced
8 oz mushrooms, sliced
2 cloves garlic, pressed or sliced
1T cornstarch
1 can beef broth
1/4 cup teriyaki sauce( Soy Vay brand is good)
2 T rice vinegar ( I didn't use)
Boil 8 cups of water. Remove from heat and add noodles. Stir to separate and let stand 10 mins. in large skillet add oil and meat, season with salt and  cook stirring over med-high heat till done. Set meat aside on plate. To hot skillet add onion, bell pepper, mushroom and garlic. Cook 5-8 mins. Combine broth and starch add to veggies, simmer 1 minute till thickened. Stir in beef, drained noodles, teriyaki and vinegar. Simmer a few mins more, stirring till hot. Serves 4-6. Optional: sprinkle servings with sesame seeds.

Nikki's Chicken Pot Pie (with holly's two cents)

This ones for you Emily Miskin! Enjoy. Nikki I will always love you for giving me this recipe! *this can easily make 2 pies, so freeze one!*
1 pie crust(store bought is great)
2 T butter
1 onion, chopped fine
1 tsp dried thyme
1 pint whipping cream
1 cup chicken broth
2T flour
2T corn starch
1 tsp paprika
1 cup frozen peas
4 potatoes, peeled and diced to bite size
2 cups sliced carrots, peeled
4 chicken breasts, cooked and chopped
Heat oven to 400. In large skillet heat butter and cook onion and thyme till tender. Whisk together cream, broth, flour, corn starch and paprika then add to skillet. Whisk till bubbly and thickened. Meanwhile, cook carrots and potatoes in a pot covered with water till tender. Drain and add to thickened sauce. Add cooked chicken and peas. Mix and pour into a large pie plate or 2 qt baking dish. Roll out crust and place over the top. Bake for 30 mins or so till bubbly and golden.