Chicken Noodle Casserole

Chicken Noodle Casserole 2 cups uncooked Egg Noodles 2 cups cooked shredded Chicken 1 (10 oz.) package Frozen Peas and Carrots 1 (10 oz.) package Frozen Corn 1 cup Regular Milk 1 (10 oz.) can Cream of Chicken Soup 1 (10 oz.) can Cream of Mushroom Soup Salt and Pepper to taste 1/2 tbsp. Dried minced Onion 2 tbsp. melted Butter 1/2 tsp. Garlic Powder 1/2 tsp. Italian Seasoning optional Preheat oven to 350 degrees. Spray a 9x13 inch pan with non-stick cooking spray. Boil egg noodles according to package directions. Drain water. Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gen6 stir to combine everything. Pour into prepared baking dish. Cover with tin foil. Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving.