1Heat oven to 350^. Spray a 9x13-inch baking pan; or 2 8-inch square pan bake and freeze one.
2Put medium kettle on to boil water for the pasta. When water boil add the chicken pieces and boil for 1 minute. Remove with slotted spoon and set aside in a bowl. Add the peas to the kettle and let boil 30 seconds and remove with the slotted spoon; add to bowl with the chicken.
Add the noodles to the kettle and boil for 5 minutes. Strain and rinse with cool water. Pour into a large bowl.
3Add the chicken and peas to the pasta and mix to combine.
In a medium saucepan, melt margarine. When it is almost melted add the cream cheese in pieces, so it melts quicker. Stir until butter and cream cheese are well blended.
4Add the evaporated Pet milk, Parmesan cheese, garlic powder and minced garlic; add the cream of chicken soup and the milk, stir to blend all, then add pepper.
5Remove from heat and pour over noodle mixture, mix well and pour into the prepared baking pan. Sprinkle top with salt and pepper and paprika.
Bake for 35 minutes or until golden and bubbly.