Chili Chicken Noodle Casserole

Preheat oven to 350 degrees. Grease the inside of a 4 quart casserole dish. Bring a large saucepan of lightly salted water to a boil. Add noodles and boil, stirring frequently, until just tender. Drain noodles well. Meanwhile, melt butter in a large skillet over medium high heat. Cook about 6 to 8 minutes until onion is tender, stirring occasionally. Stir in mushroom soup, pimiento, jalapenos and chili powder until well combined. Layer 1/2 of the cooked noodles in the bottom of the prepared dish. Top with 1/2 of the chicken. Sprinkle with some of the salt and pepper. Spoon 1/2 of the soup mixture over the chicken. Sprinkle 1/2 of the Cheddar over the soup. Repeat the layering with the remaining ingredients. Bake casserole about 45 minutes until bubbly and heated through. Serve casserole hot.