Broccoli Chicken Bake

• 4 cups uncooked egg noodles
• 1 medium onion, chopped
• 4 teaspoons butter
• 5 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 cup fat-free milk
• 3 cups cubed cooked chicken breast
• 3 cups frozen chopped broccoli, thawed and drained
• 1 cup shredded reduced-fat cheddar cheese

1. Cook noodles according to package directions. Meanwhile, in a large nonstick saucepan over medium heat, cook onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. Remove from the heat. Drain noodles; place in a 2-qt. baking dish coated with cooking spray. Stir in 1 cup sauce. Layer with the chicken, broccoli and remaining sauce.
3. Cover and bake at 350u0b0 for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

egg noodles, onion, butter, flour, salt, pepper, chicken broth, milk, chicken breast, broccoli, cheddar cheese

Taken from www.tasteofhome.com/recipes/broccoli-chicken-bake/ (may not work)