Combine half and half, chicken broth, basil, oregano, parsley, onion powder, mustard powder, and pepper in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.

As you continue with the following steps, bring a large pot of salted water to a boil.

Heat the 4 tablespoons butter and 2 cloves crushed garlic over medium heat for about 5 minutes. Lift the pan and swirl it around frequently as it cooks for even coloring. When it starts to turn brown, add a splash of olive oil. The light golden color of the butter will give it a subtle sweet, nutty flavor and the splash of olive oil will prevent the butter from burning.

Add the 2 tablespoons flour and stir continuously for 1 to 2 minutes, until the raw flour smell is cooked off.

Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.

Let the sauce simmer, uncovered, while you cook the tortellini to al dente according to package instructions. Drain once cooked.

Reduce heat of the sauce to low and gradually stir in the ½ cup Parmesan and ½ cup Asiago cheese. Taste the sauce and season with salt and pepper, as needed.

Add the drained tortellini and toss to combine. The sauce will continue to thicken upon standing. Serve!