Chicken and Egg Noodle Casserole

Chicken and Egg Noodle Casserole 6 cups uncooked egg noodles about 12 ounces 2 cans condensed cream of chicken soup, undiluted 10-3/4 ounces each 1 cup sour cream 3/4 cup milk 1 cup frozen green peas 3/4 tsp garlic powder 1/2 tsp onion powder 1/4 teaspoon salt 1/4 teaspoon pepper 3 cups chopped cooked chicken breasts 1 cup crushed Ritz crackers about 20 crackers 1/4 cup butter melted Preheat your oven to 350°. Cook the egg noodles according to package directions for al dente; drain and rinse with cold water to stop the cooking process. In a large bowl, whisk together the soup, sour cream, milk, green peas, garlic powder, onion powder,salt and pepper until blended. Stir in the chicken and noodles. Transfer to a greased 9x13 inch baking dish. In a small bowl, mix together the crushed crackers and butter. Sprinkle over the top of the casserole in an even layer. Bake in the preheated oven for 30-35 minutes or until bubbly.