Fettuccine in Creamy (errr Milk) Tomato Sauce

Here is a recipe I've made this a couple times in the past couple months I've been married. I used other pastas and its always turned out well. My husband says he likes it with penne best, but fettuccine is what I used tonight.  As I keep tomato sause stocked normally this is something I usually always have the ingredients on hand. Yes, its not the healthiest thing in the world, but it is simple and not the worst thing as far as pasta dishes go.

Fettuccine in Creamy Tomato Sauce
1 Package (12oz) Fettuccine
½ cup chicken broth
2 tablespoons olive oil
1/2 teaspoon garlic powder (yes, whole garlic would be good, but this is what I have)
½ cup chicken broth
1 (8-ounce) can tomato sauce
1/2 tablespoon butter/margarine
1 cup Milk (I used 2% as thats what I had in the house)
Pepper (to taste)
A pinch or two of flour and dried mustard
A bunch of dried parsley and basil
In a large pot, boil some water with a bunch of salt. Add the noodles and boil according to package directions.

Heat the butter and olive oil in a dutch oven (You could use something else, but I like any excuse to use this as mine is blue) until it melts. I personally use a whisk for this. Turn up the heat a little and add the garlic, flour, dried mustard, and chicken broth to this and cook it down to half. (This will take a little bit of time) Afterward, stir in the tomato sauce and then the milk. Season with the pepper to taste. Turn heat down to low. Add your basil and parsley (no such thing as too much in my book, but whatever you want)to sauce and mix it up well. Drain your pasta and add it to the sauce. Then let it sit for a couple minutes to soak up some of the sauce.

P.S. - This is my first time trying to write out what I do in recipe format. I tend to get an idea for a dish, take a couple recipes that may have some part of what I think will make the dish work, tweak them all together, and then add more of my own depending on what I have to use at the time.