Chicken Noodle Superole

4 Chicken boneless skinless chicken breasts
1 - 12 ounce package egg noodles
1 onion chopped
2 cloves of garlic
1/2 cup carrots chopped
1/2 cup celery
3-4 tbsp. olive oil
1/2 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup sour cream
salt and pepper
1 tbsp chopped fresh parsley (or 1 tsp. dried)
1 cup crumbled saltines or butter crackers, optional

In a large pot of boiling water drizzle some olive oil and 1 tbsp. of salt. Boil the chicken until done. Cook the noodles in boiling water. While the noodles are cooking cut up the chicken into 1/2 inch pieces. Drain pasta and set aside.

In a pot saute onion, garlic, carrots, and celery in the olive oil and butter. Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed. Add the noodles, chicken and parsley. Stir until fully coated. Transfer to a greased 2 1/2 quart baking dish (or 9x13 pan). Bake at 350 for 30 minutes or until bubbly. If you are using crackers, remove from oven and sprinkle with crackers and bake 5-10 minutes more.

Michelle's notes: When using all of the noodles, I found it made the casserole really dry. So use less noodles and maybe add milk to soup mixture.