1 (12 ounce) package dry egg noodles
1/2 cup olive oil
1 tablespoon white wine vinegar
1/4 cup water
1/4 cup packed light brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/8 teaspoon dry white wine
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, diced
1 egg, gently beaten
1 cup milk
1 tablespoon lemon juice
1 1/2 teaspoons vinegar
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried basil
1/4 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Dissolve white wine vinegar in water. Bring to a boil; cover, reduce heat to low, and simmer for 5 minutes or until water has reduced by half. Stir in brown sugar, garlic powder, rosemary, white vinegar, and cream cheese. Place over low heat, stirring occasionally, for 5 minutes. Remove from heat.
Heat the butter in a small skillet over medium heat; stir in flour and cook, stirring constantly, for 3 minutes. Stirring constantly, stir in the flour and lemon juice.
Dissolve cream cheese in the butter, stirring constantly, for 3 to 4 minutes, or until smooth. Stir in milk and lemon juice. Gradually beat in the flour mixture.
Mix together cream cheese, cream cheese, egg, milk, lemon juice, vinegar, and rosemary. Spread over cream cheese mixture. Refrigerate for 2 hours or overnight before serving.