Chicken Broccoli Romanoff

My old Betty Crocker cookbook (1975) had a recipe for a chicken casserole that I just loved. It was called "Chicken Casserole Deluxe", and used a box of Betty Crocker's Noodles Romanoff. Since that product was discontinued, I've really missed this casserole, so I've tried to duplicate it. I think this is pretty darn close. I've also made it low fat. You can use full-fat if you like.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 3  cups  chopped  cooked chicken
• 1 (10 ounce) package  frozen chopped broccoli or 1  large  head fresh broccoli, chopped
• 1 (14 1/2ounce) can pitted black olives
• 1  cup nonfat sour cream (low-fat or full- fat are great, too)
• 1  cup fat-free cottage cheese (low-fat or full-fat are fine)
• 1  cup  shredded sharp cheddar cheese (you can use fat-free if you like it, but I don't)
• 1  cup skim milk (You could substitute chicken broth... it's just to thin it down a little)
• 1  tablespoon  dried onion flakes
• 1  tablespoon Worcestershire sauce
• 1⁄2 teaspoon dried garlic or 1⁄4 teaspoon garlic powder or 1 -2  cloves fresh minced garlic
• 2 -3  dashes  hot pepper sauce (optional)
• 1⁄4 cup parmesan cheese (optional)
• 6 -8  ounces  egg noodles

Directions

1. Cook noodles according to package directions; drain; set aside.
2. If you are using fresh broccoli, you can add it to your noodles for the last five minutes of cooking.
3. Combine noodles, broccoli, olives, and all other ingredients in a large bowl.
4. Pour into a 13 X 9 inch baking dish.
5. Top with parmesan cheese if desired.
6. Bake uncovered @ 350F for 30-45 minutes until bubbly in the middle.