1 1/2 lbs. broccoli
2 tbsp. butter
1/2 c. chopped onion
1 clove garlic
1 can cream of mushroom soup
1 sm. can mushrooms
1/2 tsp. sweet basil
1 c. shredded Jack cheese
1/2 c. Parmesan cheese
1 c. sour cream
8 oz. noodles (cooked, drained)

Cut broccoli into bite size pieces. In covered saucepan over medium heat in about 2 inches of boiling water, cook broccoli until tender (about 7-8 minutes). Drain in colander.

Use same pan over medium heat with butter to cook onion and garlic until tender. Stir in soup, mushrooms and seasoning. Mix well. Add cheese and Parmesan, stirring until cheese melts. Stir in sour cream, broccoli and noodles. Pour into 2 quart casserole. Cover and bake at 350 degrees 30 minutes.