Chicken Noodle Casserole

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12 oz wide egg noodles (7 3/4 cups)

salt and pepper

3 tablespoons unsalted butter

1 red bell pepper, stemmed, seeded, and chopped fine

1 small onion, chopped fine

3 tablespoons all purpose flour

2 cups half-and-half

2 1/2 cups low-sodium chicken broth

1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed

4 ounces deli American cheese, chopped coarse

4 ounces sharp cheddar cheese, shredded

1 1/2 cups frozen peas, thawed and patted dry

25 Ritz Crackers, crushed coarse

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