BROCCOLI CHICKEN CASSEROLE WITH EGG NOODLES

1 (16 oz) package egg noodles, cooked (make sure to salt the water)
1 lb of broccoli florets
2 cups chicken breast, cooked and shredded
1 10.5 oz can of condensed cream of chicken soup or two cups of chicken flavored white sauce
¼ cup sour cream
½ cup milk or noodle water
½ tsp lemon juice
½ tsp onion powder
2 cups shredded cheddar cheese
Parsley (optional)
Instructions
In a large pot, cook the noodles according to package directions.
Cook Broccoli.
Drain water out of the noodles. Reserve ½ cup noodle water, if you plan to use it instead of milk. Place noodles back in the large pot.
Next, in the same pot, add chicken, broccoli, canned soup, milk or water, sour cream, lemon juice, and onion powder. Mix well until everything is coated with sauce.
Then, pour into a 9x13 pan and sprinkle shredded cheese on top.
Next, put under the broiler until cheese is melted.
Sprinkle with parsley if desired and serve.