1 chopped onion
1 stick butter
3 cans cream of mushroom soup
1 sm. can mild chopped chili peppers
1 lg. pkg. flat noodles
1 1/2 tsp. chili powder or 1 pkg. taco sauce
1 c. grated cheese
1 chicken

Stew and bone chicken. In large skillet saute onion and butter. Cook noodles in chicken broth. Combine soup, green chilies, diced chicken and chili powder. Simmer in skillet with onion and butter. Butter a dish and put noodles on bottom. Pour rest over the noodles and top with grated cheese. Bake until bubbly.