| 4 tbsp | butter + more for mixing |
| ½ cup | milk+ more for mixing |
| 2 large | onions, sliced |
| 4 servings | salt and pepper to taste |
| 1½ cups | sharp cheddar cheese, shredded |
| 1 lb | white potatoes, peeled, cubed and then boiled until tender |
| 1 lb | extra wide egg noodles |
Preheat oven to 375 degrees. Spray a large 2 large casserole dish with cooking spray. Three separate items need cooked. You can cook them all at once to avoid having one sit aside for too long. (Prepare your potatoes and set aside) Meanwhile, boil your noodles but reduce cooking time by 4 minutes to avoid overcooking. Drain and set aside. Prepare your onions by cooking in the 4 tbsp. of butter over medium heat until tender. Add milk, 1 cup of cheese, salt and pepper, and onion mixture to your potatoes. Mash using a large wooden spoon or a hand held potato masher. Mash until soft, but some chunks remain. You don't want a completely smooth texture. Add in your noodles and toss to coat. Taste for seasoning and add more if necessary. If mixture seems dry, add more milk and butter until the entire mixture is lightly coated. Place in casserole dish. Sprinkle with the remaining ½ cup of cheese. Bake in your preheated oven for 25 minutes or until cheese starts to bubble. Serve immediately and enjoy!