Eileen'S Golden Chicken Noodle Casserole

• 1 (12 ounce) package wide egg noodles
• 2 teaspoons butter
• 3 chicken breast halves, cut in bite-sized pieces
• 1 tablespoon oil
• 1 onion, finely chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon garlic, minced
• 2 large carrots, cut in matchstick
• 1/2 cup frozen peas
• 1 (4 ounce) can sliced mushrooms, drained (optional)
• 1 (10 1/2 ounce) can condensed golden mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 1/4 cups 1% low-fat milk
• 1/4 cup white wine
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1 dash pepper

1. Heat oil in large skillet. Saute chicken for 3 - 4 minutes at medium-high heat.
2. Add garlic, onion, red pepper and carrots; saute until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes.
3. Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.
4. Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy.
5. * If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with 1/2 cup (1/4 cup milk & 1/4 cup water) mixture adding more if needed.
6. * The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture.
7. * When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it's place.
8. * If using fresh mushrooms slice (or quarter) them and add when onion is sauteing.

egg noodles, butter, chicken, oil, onion, red bell pepper, garlic, carrots, frozen peas, mushrooms, condensed golden mushroom soup, cream of chicken soup, milk, white wine, onion powder, salt, pepper

Taken from www.food.com/recipe/eileens-golden-chicken-noodle-casserole-230785 (may not work)