Instructions

• Cook the egg noodles according to the package directions, drain, and set aside.
• Heat the oven to 350°F.
• Melt the butter in a large skillet over medium-high heat and sauté the onion until translucent.
• Add the cooked chicken to the skillet and warm it through.
• Stir in the cream of chicken soup, milk, salt, and optional black pepper until evenly combined.
• Fold in the cooked noodles, transfer the mixture to a 2 1/2-quart casserole dish, and sprinkle with cheddar.
• Cover and bake for 25 minutes until hot and the cheese is melted.