Cook egg noddles to package directions; drain and set aside.
Grease a large pan with olive oil and cook peppers and onion over medium heat until vegetables are soft. Add in garlic and stir for 1 minute.
Stir in cream of mushroom soup, milk and cheese. Stir until combined and cheese has melted.
Add in chicken and egg noodles and stir to combine.
You can substitute the chicken breasts for rotisserie chicken or turkey.
Feel free to use any melty type cheese - mozzarella, Gouda, provolone...
This dish can be made ahead. Prepare the full dish and refrigerate for up to 3 days. When you are prepared to serve it, transfer to a casserole dish and reheat in the oven. Sprinkle some extra cheese ontop for extra cheesy dish!
I do not recommend freezing this dish as I find egg noddles to not reheat well after freezing.