Ingredients:
6 ounces egg noodles
2 tablespoons butter
1 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
1/2-1 teaspoon garlic powder ( or to taste, I use 1 teaspoon)
3 -4 tablespoons grated parmesan cheese (optional)
3/4 cup milk ( or can use half-and-half cream)
1/2 cup sour cream ( can increase to to 3/4 cup)
1/4-1/2 teaspoon seasoning salt ( or to taste, or use white salt)
1/2 teaspoon fresh ground black pepper ( or to taste)
1 small onions, finely chopped ( can use 2 green onions)
1/4 cup pimiento, chopped
1 small green bell peppers, finely chopped
1 large celery ribs, diced
1 (6 1/2 ounce) cans tuna, drained and flaked ( can add another 3 ounces for a more meatier casserole if desired, or use cooked chicken or turkey)
12 -15 butter flavored crackers, broken in pieces ( such as Ritz Crackers)
Directions:
Preheat oven to 375 degrees F.
Grease a 2-quart casserole dish.
Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
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.
Add in the tuna or chicken; mix to combine.
Combine the mixture with the cooked egg noodles.
Transfer to prepared greased baking dish.
Sprinkle top with the broken Ritz crackers.
Bake for about 25 minutes.
Servings: 4-6
Time preparation: 20 min.
Time total: 45 min.