Chicken Noodle Casserole II

1 large onion, diced

¼ cup butter

3 (10 ounce) cans chicken chunks

1 pint sour cream

2 (10.75 ounce) cans condensed cream of chicken and mushroom soup

3 cups shredded Cheddar cheese

1 (8 ounce) package uncooked egg noodles

4 ounces buttery round crackers, crushed

Preheat oven to 350 degrees F (175 degrees C). In medium skillet, fry onion in butter until softened. Pour into 9x13 baking dish.

In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar.

Bake 30 minutes, or until top is golden and noodles are soft.