Chicken Noodle Casserole

Saw this on allrecipes.com and had to try it. Was in the mood for some comfort food. This was a perfect meal for Evan too...he loved it!

INGREDIENTS:
*2/3 C. chopped onion
*1 garlic clove, minced (we omitted as Nate doesn't like too much garlic)
*1 T. olive oil
*1.5 lbs boneless skinless chicken breasts, cut into 3/4 inch cubes
*1 (14.5 oz) can chicken broth
*1.5 C. chopped carrots
*3 celery ribs, chopped
*1/2 tsp savory (we omitted and used poultry seasoning instead)
*3 T. butter/margarine
*3 T. all-purpose flour
*3/4 tsp salt
*1/8 tsp pepper
*1.5 C. 2% milk (we used 1%)
*1 1/4 C. shredded reduced-fat cheddar cheese (we used 1 pkg, or 2 C.)
*8 oz wide egg noodles, cooked and drained (we used almost the whole package)

DIRECTIONS:
1. In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

2. Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.

3. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.