Sauté green pepper and onions in butter. Add soup, thinned with light cream.
Add 1/2 cup cheese to sauce. Add all other ingredients, including seasonings to
taste and omitting noodles. Mix well and let thicken. Set aside.
Cook noodles in chicken broth saved from cooking chicken.
In greased 13 x 9-inch casserole, place layers of noodles, chicken and sauce
mixture. Repeat. Top with remaining cheese.