Chicken Lasagna Casserole

2 small boxed lasagna noodles, broken
2 cans chicken broth
1 pint half and half
1 box frozen petite peas
1 10 oz can chicken ( or cooked cubed leftover chicken)
dried minced onion
1/3 cup margarine
1/3 cup flour
salt and pepper to tastes
dash of garlic powder
dash of onion powder
2 cups shredded mozarella
1/3 cup parmesan cheese.

Boil lasagna noodles. In a sauce pan, melt margarine, mix in flour. Add chicken broth and half and half. Bring to a boil, stirring until thickened. In a large bowl, add remaining ingredients. Add drained cooked noodles, and the thickened sauce. Mix well and pour into casserole dish. Bake at 350 degrees until heated through and bubbly.