Preheat oven to 350 degrees Fahrenheit.
In a large pot on your stovetop, bring 5 qt. water to a rapid boil. To add flavor and reduce stickiness, add 1 Tbsp. salt to the water. Add 12 oz. egg noodle pasta and stir, return to rapid boil. Cook, uncovered, for 7 minutes. Drain well.
While you are waiting for the water to boil, and also for the pasta to cook, combine all other casserole ingredients in a large mixing bowl. Set aside, until the pasta is cooked and drained.
Once you've combined all the ingredients for your casserole, place your crackers into a sealed bag and crush with a rolling pin; you'll want it fine. Melt your butter and mix into your crushed crackers.
With the pasta cooked and drained, and the other ingredients combined, go ahead and mix the noodles into the mixture and spread in the bottom of a greased 9x13 baking dish. Crumble your cracker mixture over the top.
Bake for approximately 30-45 minutes. You're just heating this through, since all ingredients are already ready for consumption. I usually place a thermometer in the center to alert me when the temperature reaches 165 degrees.