• 6 cups uncooked egg noodles (about 12 oz.)
• 2 cans (10.75 oz. each) condensed cream of chicken soup, undiluted
• 1 cup (8 oz.) sour cream
• 3/4 cup 2% milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups cubed cooked chicken breasts
• 1 cup crushed Ritz crackers (about 20 crackers)
• 1/4 cup butter, melted

Preheat oven to 350 degrees.  Cook noodles according to package directions for al dente; drain.

In a bowl, whisk soup, sour cream, milk, salt and pepper until blended.  Stir in chicken and egg noodles.  Transfer to a greased 13″ x 9″ baking dish.  In another bowl, mix the crushed crackers and butter; sprinkle over top.  Bake for 30-35 minutes or until bubbly.