Chicken Noodle Casserole

I don't often think to post recipes on here, but I thought while I was thinking of it, I should post this one because Joe and I (and Layla) thought it was really good last night--and easy:).

1 lg onion, diced
1/4 cup butter
3 (10 oz) cans chicken chunks or 4 cooked chicken breasts
1 pint sour cream
1 can of cream of chicken soup
1 can of cream of mushroom soup
3 cup shredded cheddar cheese
1 (8 oz) package egg noodles
4 oz buttery round crackers, crushed

1. Prehead oven to 350. In medium skillet, fry onion in butter until softened. Pour in 9x13 pan.
2. In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of cheddar cheese. Stir in uncooked egg noodles. Pour over onions in baking dish. Top with crumbled crackers and remaining cheese.
3. Bake 30 mins or until top is golden and noodles are soft.

I made mine in an 8x8 and didn't use as much sour cream, chicken or cheese and omitted the onion since I didn't realize my yellow onion had gone bad. I didn't really think it needed it. I added some onion and touch of garlic seasoning and salt and pepper. I also only had German egg pasta in the house so used that instead and really liked it in the dish.