Every time I make this, Aunt Miriam says, 'It tastes like an Amish hug in a dish!'

Servings: 6

3 cups cooked chicken, shredded
12 oz egg noodles
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup frozen peas
1/2 cup diced carrots
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup crushed buttery crackers (like Ritz)
2 tablespoons melted butter

Preheat your oven to 350°F (175°C).

Cook the egg noodles according to package instructions, then drain and set aside.

In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth. Stir until smooth.

Add the shredded chicken, cooked noodles, peas, carrots, garlic powder, salt, and pepper to the soup mixture. Mix well to combine.

Pour the mixture into a greased 9x13-inch baking dish and spread evenly.

Sprinkle the shredded cheddar cheese over the top of the noodle mixture.

In a small bowl, combine the crushed crackers with the melted butter, then sprinkle evenly over the cheese.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.