Meals for Monday: Creamy Chicken Noodle Soup

So...I guess I haven't been as deliberate about keeping up these posts. Therefore, don't be surprised if there are a few more recipe posts this week, but also don't be surprised if it doesn't materialize either.
...blah...blah...blah...here's a recipe for today.
Creamy Chicken Noodle soup

• ¼ c butter
• ⅓ c flour
• 3 T minced onion (dried onion flakes)
• 1 t chicken bouillon
• 2 c milk
• 1 cup cooked chicken, diced/shredded
• 1 ½ cups egg noodles (uncooked)
• 1 qt canned carrots, partially drained
• 1 ½ t black pepper (ground)

1. Melt butter in saucepan
2. Add onions, flour, and bouillon, constantly stirring to avoid burning
3. Once a paste is formed, add milk.
4. Cook on med/med-hi until thick and bubbly
5. Add cream mixture to crockpot (~3qt) with the remaining ingredients.
6. Cook on “high” for ~1 hr or “low” for at least 2 hours.

I sort of made this dish up as I went, meaning I read a recipe (Tuscan Chicken Soup), which spawned the idea for this final product. Ideally, I would have added celery too, but I didn't have any on hand. Regardless, this dish was DELICIOUS, especially if you like black pepper (if you don't, I advise you dial it down a bit).