Begin by bringing a large pot of salted water to a boil. Add wide egg noodles and cook for about 6 minutes, or until al dente. Drain and set aside.

In a mixing bowl, combine the cream of chicken soup and sour cream until smooth. Fold in half of the shredded cheddar cheese.

Gently fold the cooked chicken and noodles into the creamy mixture.

Lightly grease a 9x13-inch casserole dish and pour in the chicken and noodle mixture, spreading evenly.

Sprinkle the remaining cheddar cheese on top, and add crushed crackers for crunch.

Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, until bubbly and golden.

Let the casserole cool for 5 minutes before serving.