Preparation

• Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
• Cook the egg noodles according to package directions until just al dente. Drain and set aside.
• In a skillet over medium heat, add a small drizzle of oil or butter and cook the diced onion for 4–5 minutes until softened and translucent.
• In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, milk, melted butter, Italian seasoning, garlic powder, and black pepper. Stir until smooth.
• Add the cooked chicken, sautéed onion, frozen vegetables, and cooked egg noodles. The vegetables can be added directly from frozen.
• Stir everything together until evenly coated in the creamy sauce.
• Pour the mixture into the prepared baking dish and spread evenly.
• Bake uncovered for 35–40 minutes until the casserole is hot and bubbly and the vegetables are tender.
• Let the casserole rest for about 5 minutes before serving so the sauce thickens slightly.