2 c. med. noodles
1 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper
3 tbsp. butter
3 tbsp. all purpose flour
1 3/4 c. milk
2 tbsp. snipped parsley
1 tsp. dried dill weed
1 c. dairy sour cream
2 c. cubed, cooked chicken or turkey
1/2 c. coarsely crushed rich round crackers (Ritz)
1 tbsp. butter, melted

Cook noodles according to package directions; drain.

In a large saucepan, cook celery, onion and green pepper, covered, in the 3 tablespoons until tender.

Stir in flour, 1 1/2 teaspoons salt and 1/8 teaspoon pepper.

Add milk all at once, cook and stir until thick and bubbly. Cook and stir 1 to 2 minutes more. Stir in parsley and dill weed. Remove from heat. Stir in sour cream. Stir in noodles and chicken. Turn into 1 1/2 quart casserole. Mix crumbs and 1 tablespoon melted butter. Sprinkle around edge. Bake, uncovered at 350 degrees for 35 to 40 minutes. Serves 4 to 6.