INGREDIENTS
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4 to 6 ounces uncooked wide egg noodles (2 to 3 cups cooked)
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1 can (10 3/4 ounces) cream of mushroom with roasted garlic soup, or cream of roasted chicken with savory herbs soup
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1 1/2 to 2 cups cubed cooked chicken
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1 cup frozen peas and carrots
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1 cup shredded cheddar cheese, divided
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Salt and pepper, to taste
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1/4 cup plain breadcrumbs
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1 tablespoon butter, cut into pieces