Spray 13 x 9 baking dish with nonstick cooking spray. Preheat oven to 350 degrees.

Boil chicken until done.

Remove chicken to cool reserving water.

Cook egg noodles in reserved water according to package instructions.

Drain and set aside.

Shred chicken once cooled and set aside.

Heat a small amount of oil over medium high heat and saute onion until tender and translucent.

Add both cans of tomatoes and heat thoroughly.

Cube cheese and add to tomato mixture.

Reduce heat to medium.

Stir until cheese is melted and blended with tomato mixture.

Add chicken and stir to blend.

Combine chicken mixture to egg noodles.

Toss to coat.

Pour mixture into prepared 13 x 9 casserole dish.

Top with shredded cheddar cheese.

Bake for about 15 minutes just until heated through and cheese is melted on top.