Sauté onion and green pepper in butter till tender.
Stir in soup, mushrooms, milk and basil. Heat through.
Arrange 1/2 of the noodles in a 9 x 13-inch pan.
Top with 1/2 of each of the sauce, cottage
cheese, American and Parmesan cheese.
Repeat noodles, sauce, cottage cheese and chicken.
Bake at 350 degrees F for 60 minutes.
Top with remaining American and Parmesan cheeses and bake for 3
minutes longer or until cheese on top melts.
Let stand for 15 minutes before serving.
I believe when I first got this recipe it also called for
a small jar of chopped pimiento to be added to the sauce part, but
I never have them on hand and can live with them or without them,
so I just deleted them from the recipe when I recopied it to a new
cookbook a few years ago.