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### Instructions:
#### Step 1: Prepare the Pasta
The first step is to cook your pasta. Bring a large pot of salted water to a boil and add the elbow macaroni (or your pasta of choice). Cook it according to the package instructions, making sure to cook it just until it’s al dente. You don’t want to overcook the pasta because it will continue to cook in the oven, so make sure it has a slight bite to it when you drain it.
Once your pasta is cooked, drain it and set it aside to cool slightly while you prepare the other ingredients. This step doesn’t need to be complicated, just a quick boil and drain, and you’re good to go.
#### Step 2: Sauté the Onions
In a medium-sized skillet, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes, or until the onion becomes soft and translucent. The buttery, sautéed onions add a rich base to the casserole, bringing out their natural sweetness and flavor. Be careful not to let them burn, as you want them to be soft, not crispy.
#### Step 3: Mix the Sauce
In a large mixing bowl, combine the cream of mushroom (or chicken) soup, sour cream, grated cheddar cheese, grated Parmesan, milk, garlic powder, black pepper, and salt. Stir everything together until it’s well combined. This is the base of your sauce. The creaminess of the soup and sour cream melds with the cheeses to create a decadent, velvety sauce that coats the pasta beautifully. Add the paprika if you want a smoky kick.
Step 4: Assemble the Casserole
Preheat your oven to 350°F (175°C). Now it’s time to put everything together. In a large baking dish (about 9×13 inches), layer the cooked pasta, the sautéed onions, and the chicken. Add in the frozen peas, if using, for a burst of color and a little extra texture. Then pour the sauce mixture over everything, making sure that the pasta and chicken are evenly coated with the creamy goodness.
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