Creamy Chicken Noodle Casserole

Ingredients:
12 ounces egg noodles
3 cups cooked chicken, diced or shredded
1 cup frozen peas and carrots
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese, optional
2 tablespoons butter, melted

Instructions:
1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
2. Cook the egg noodles according to package directions 
	until just tender, about 7 to 8 minutes. Drain 
	and set aside.
3. In a large bowl, mix cream of chicken soup, cream 
	of mushroom soup, sour cream, milk, garlic powder,
	onion powder, salt, and black pepper until smooth.
4. Add cooked chicken, peas and carrots, and egg noodles.
	Stir until everything is evenly coated.
5. Transfer the mixture to the prepared baking dish 
	and spread evenly.
6. Sprinkle cheddar cheese on top if using, then drizzle 
	with melted butter.
7. Bake uncovered for 25 to 30 minutes, until hot, bubbly, 
	and lightly golden around the edges.