Creamy Chicken Noodle Soup

10 oz. egg noodles (cooked)
1 red pepper diced
4 1/2 c. cooked diced chicken
2 c. sliced fresh mushrooms (I don't use mushrooms when I make it)
butter
1/2 c. flour
1 1/2 c. half and half
4 1/2 c. cold chicken broth (from having boiled the chicken or store bought)
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 1/2 c. grated parmesean cheese
1 1/2 c. grated mozarella cheese

Saute red pepper and mushrooms in butter, then set aside.  Melt 1/2 c. butter and sprinkle in 1/2 c. flour.  Wisk until smooth on Med-High heat.  Add cold chicken broth, salt and pepper.  Add half and half.  Then add mushrooms, red peppers  and grated parmesean cheese.  Add chicken and noodles, stir and cook through.  Serve soup with mozarella cheese on top.

Submitted by: Sharlyn
We made this for Mallory's blessing and Mom, Gina, Mandy and Becky requested I put the recipe on the blog...it's that good! :)