In a small pot, bring a pot of salted water to a boil. Add the peas and cook for about 3-5 minutes, or until tender. Drain the peas and set them aside.
Make the Cream Sauce:
In the same pot, melt the butter over medium heat. Once melted, whisk in the flour to form a roux (a thick paste). Cook for about 1 minute, stirring constantly to avoid burning.
Slowly pour in the milk while continuing to whisk to avoid lumps. Keep whisking until the sauce thickens, which should take about 3-4 minutes.
Season with salt, pepper, and garlic powder (if using). Stir in the sugar if you prefer a slightly sweeter sauce.
Combine the Peas and Sauce:
Add the cooked peas to the creamy sauce and stir until the peas are well coated. Let the mixture simmer for 1-2 minutes, until everything is heated through and the sauce is thick and creamy.
Serve:
Garnish with fresh parsley or dill if desired, and serve hot as a side dish.
