9 uncooked lasagna noodles
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped onion
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon garlic salt
4 cups chopped cooked chicken breast
4 cups shredded Cheddar cheese
Preheat oven to 350ºF (175ºC).
Bring a large pot of lightly salted water to a boil.
Add noodles and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.
In a 9x13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.
Bake in preheated oven for 1 hour.