Chicken Noodle Casserole

4 skinless, boneless chicken breast halves
1 package (6 ounces) egg noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1/2 package of sliced mushrooms, chopped
1 cup sour cream
Plain bread crumbs
1/3 cup shredded Parmesan cheese
Salt & Pepper
Garlic Powder

Preheat oven to 350 degrees. Poach chicken for 12 minutes or until cooked through. Bring water back to a boil and cook the egg noodles for 7 minutes or until tender. Drain the noodles, chop up the chicken and combine both the noodles and the chicken with the chopped bell peppers and onion. In a separate bowl, combine the cream of mushroom soup. cream of chicken soup, the chopped mushrooms and the sour cream; mix well. Season with salt, pepper and garlic powder. Add the soup mixture to the noodle mixture and mix together. Put in a casserole dish; top with a sprinkling of bread crumbs and the Parmesan cheese. Bake for 3o minutes or until heated through.

Ta-Da!