Loaded Pot Roast Casserole

• 1 (8 ounce) package wide egg noodles
• 4 cups sliced leftover pot roast
• 1 teaspoon seasoned pepper
• 1 teaspoon ground ginger
• 1 teaspoon onion powder
• 1 cup teriyaki sauce
• 1 teaspoon italian seasoning
• 1 cup crumbled bacon bits
• 20 ounces frozen peas, thawed
• 2 cups shredded monterey jack cheese
• 1 (15 ounce) jar roasted garlic alfredo sauce
• 3/4 cup whipped cream cheese
• 1 teaspoon garlic powder
• 1 1/2 cups shredded parmesan cheese

1. Cook noodles according to package directions;drain and set aside.
2. Add leftover pot roast and next 3 ingredients in a large nonstick skillet over medium heat,saute for 6 minutes.Stir in teriyaki sauce and italian seasoning.
3. Combine green peas and next 4 ingredients.Fold in noodles;spoon mixture into a lightly greased 13-x9-inch baking dish.Sprinkle with half of parmesan
4. cheese.
5. Top evenly with beef mixture and remaining parmesan cheese.
6. Bake at 350 degrees for 30 minutes or until bubbly and golden.

egg noodles, pepper, ground ginger, onion powder, teriyaki sauce, italian seasoning, bacon bits, frozen peas, shredded monterey jack cheese, garlic, whipped cream cheese, garlic, parmesan cheese

Taken from www.food.com/recipe/loaded-pot-roast-casserole-513911 (may not work)