Chicken Noodle Casserole

Here is a really great casserole that I originally found online and modified to our tastes. You can use any type of cheese but we like the Cabot Hunters Choice Cheddar or a Gruyere.

INGREDIENTS
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (10 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon Mrs. Dash-tabletop blend
4 tablespoons butter or stick margarine
4 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
1 bag wide egg noodles

DIRECTIONS
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. Remove about 1/3 of the broth.
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.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20 minutes or until bubbly.