In a large bowl combine the cooked egg noodles, cream of chicken soup, sage, garlic salt, Italian seasoning, black pepper, parmesan cheese, cooked chicken, peas and half and half. Lightly mix until combined.
Spread mixture in a 9x13 pan and top with ½ tsp salt.
Combine melted butter and crushed crackers. Spread crushed cracker mixture on top of the casserole.
Cover dish with tinfoil and bake 45 minutes. Remove tin foil, return to oven to bake an additional 15 minutes.
Recipe by Dining with Alice at https://diningwithalice.com/weeknight-meals/chicken-noodle-casserole/