Creamy Canned Chicken Noodle Casserole

Preheat oven to 375 degrees F. Lightly grease a 9 by 13 baking dish.
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just al dente. Drain and set aside.
In a large skillet over medium heat, melt butter. Add diced onion and cook until softened. Add garlic and cook 30 seconds more.
Stir in cream of chicken soup, sour cream, milk, Italian seasoning, salt, and pepper. Mix until smooth and heated through.
Add drained canned chicken and frozen peas if using. Stir gently.
Fold in cooked noodles and 1 cup of the shredded cheddar cheese.
Transfer mixture to prepared baking dish and spread evenly.
Sprinkle remaining ½ cup cheese over the top.
In a small bowl, mix crushed crackers with melted butter and sprinkle over casserole.
Bake uncovered for 18 to 22 minutes until bubbly and lightly golden on top.
Let rest 5 minutes before serving.