Preheat the oven to 350°F and lightly spray a 9x13-inch casserole dish with nonstick cooking spray. Cook the egg noodles according to the package instructions and then drain and set aside.
In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, milks, garlic powder, onion powder, and black pepper and stir to combine. Add the chicken and noodles and mix well to combine. Pour the mixture into the prepared baking dish.
In a small bowl, combine the crushed crackers and melted butter and stir to coat. Sprinkle the mixture over the casserole. Bake for 25 to 30 minutes or until heated through and bubbly.
When ready to serve, allow each family member to pick their favorite Libby’s® Vegetable Cup, drain, and stir the vegetables into their individual serving of casserole.