Heat oil in large skillet. Sauté chicken for 3 - 4 minutes at medium-high heat.
Add garlic, onion, red pepper and carrots; sauté until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes.
Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.
Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy.
* If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with ½ cup (¼ cup milk & ¼ cup water) mixture adding more if needed.
* The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture.
* When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it’s place.
* If using fresh mushrooms slice (or quarter) them and add when onion is sautéing.