Kittencal's Easy Tuna or Chicken Noodle Casserole

• ounces egg noodles↗6 ounces
• tablespoons butter↗2 tablespoons
• (10 3/4 ounce) can condensed cream of mushroom soup, undiluted1
• teaspoon garlic powder (or to taste, I use 1 teaspoon)1⁄2 - 1 teaspoon
• tablespoons grated parmesan cheese (optional)3 -4 tablespoons
• cup milk (or can use half-and-half cream)↗3⁄4 cup
• cup sour cream (can increase to to 3/4 cup)↗1⁄2 cup
• teaspoon seasoning salt (or to taste, or use white salt)1⁄4 - 1⁄2 teaspoon
• teaspoon fresh ground black pepper (or to taste)↗1⁄2 teaspoon
• small onion, finely chopped (can use 2 green onions)↗1
• cup pimiento, chopped↗1⁄4 cup
• small green bell pepper, finely chopped1
• large celery rib, diced↗1
• (6 1/2 ounce) can tuna, drained and flaked (can add another 3 ounces for a more meatier casserole if desired, or use cooked chicken or turkey)↗1
• butter flavored crackers, broken in pieces (such as Ritz Crackers)12 -15

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Grease a 2-quart casserole dish.

3. 3

   Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.

4. 4

   In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.

5. 5

   Add in the tuna or chicken; mix to combine.

6. 6

   Combine the mixture with the cooked egg noodles.

7. 7

   Transfer to prepared greased baking dish.

8. 8

   Sprinkle top with the broken Ritz crackers.

9. 9

   Bake for about 25 minutes.