In a large pot heat up margarine or butter......
Add chopped onion, saut for several minutes, then add minced garlic, saut for several more minutes......
Now add your chicken broth, small white beans, black pepper, tarragon leaves, mixed veggies and egg noodles, boil until egg noodles are tender, about 10 minutes.....
Meanwhile in a separate bowl mix together the Bisquick mix, milk,parsley flakes and cheeses, put bowl off to the side.....If mixture is too dry add more milk until it reaches a dough like consistency......
When egg noodles are tender add your heavy cream, turn heat down to low and stir for several more minutes.......
Now add your Bisquick mix to soup, using a large spoon to drop mixture onto the top of the soup, continue to add mix until all mixture is on top of soup, cook for 10 minutes uncovered.......
Now cover pot and cook for another 10 minutes.......
Stir slightly when done, ladle soup into a bowl and enjoy !!!!
