Chicken and Noodle Casserole

Preheat oven to 350 F.

Melt 4 tablespoons butter in a large skillet over medium heat. Add the chopped onion, celery and carrot. Saute for 4-5 minutes until soft. Add the garlic, mushrooms, salt and pepper. Saute until the mushrooms are soft and their liquid has evaporated.

Sprinkle the flour into the skillet and cook for about 2 minutes until bubbly. Slowly add the chicken broth and milk, bring the mixture to a boil, reduce heat and simmer for a couple of minutes until thickened. Remove from the heat and stir in the Parmesan cheese, cooked egg noodles, shredded chicken and peas.

Pour 1/2 of the noodle mixture into a lightly greased 9 x 13 inch casserole dish. Sprinkle with 1/2 of the cheese. Cover with the rest of the noodle mixture and top with the remaining cheese.

In a medium bowl, mix the crushed crackers and fried onions with the 2 tablespoons of melted butter. Sprinkle on top of the casserole. Bake at 350 F for 25 – 30 minutes.

Enjoy!