Preheat your oven to 350°F (175°C).

Cook the egg noodles according to package instructions, then drain and set aside.

In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth. Stir until smooth.

Add the shredded chicken, cooked noodles, peas, carrots, garlic powder, salt, and pepper to the soup mixture. Mix well to combine.

Pour the mixture into a greased 9×13-inch baking dish and spread evenly.

Sprinkle the shredded cheddar cheese over the top of the noodle mixture.

In a small bowl, combine the crushed crackers with the melted butter, then sprinkle evenly over the cheese.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.

Let it cool for a few minutes before serving. Enjoy!

For a bit of a kick, try adding a pinch of cayenne pepper or a dash of hot sauce to the soup mixture. You can also swap out the peas and carrots for other vegetables like broccoli or corn, depending on what you have on hand. For a lighter version, use low-fat sour cream and reduced-fat cheese. If you’re looking to add a bit more flavor, consider using rotisserie chicken for a richer taste.