Creamy Turkey Or Chicken-Mushroom Noodle Casserole - cooking recipe

Ingredients

8 ounces dry medium egg noodles
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 cup reduced-fat sour cream
2 tablespoons melted butter
1/2 teaspoon garlic powder (can use more)
1 pinch cayenne pepper (optional or adjust to taste)
1/2 cup shredded cheddar cheese
1 (10 ounce) can sliced mushrooms, well drained (squeeze out excess moisture with hands)
1 small onion, finely chopped (you may omit if desired)
1 celery rib, finely diced
4 cups cooked cubed turkey (or chicken, can use more or less)
1/4 teaspoon fresh ground black pepper (or to taste)
TOPPING
1 1/2 cups crushed unsalted butter-flavored crackers (such as Ritz crackers)
1/4 cup melted butter

Preparation

Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).
In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.
Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.
Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.
Transfer/spread to the prepared baking dish (at this point you may cover and refrigerate for up to 24 hours, remove from refrigerator 30 minutes prior to baking).
In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.
Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.