A creamy, comforting shrimp casserole layered with egg noodles, peas, mushrooms, and topped with buttery cracker crumbs.

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Preheat oven to 350 °F (175 °C). Lightly grease a 3‑quart casserole dish.
Bring a large pot of water to boil. Add shrimp, simmer until opaque and pink, about 3 minutes. Remove with slotted spoon.
Return water to a rolling boil; cook noodles until tender (about 8 minutes); drain.
In a saucepan, melt 2 tbsp butter over medium heat, stir in flour and cook briefly. Remove from heat and whisk in milk and cream until smooth. Season with salt and pepper, then simmer until thickened, about 5 minutes.
Layer noodles, peas, mushrooms (if using), and shrimp in casserole dish. Pour sauce over top, sprinkle with crushed crackers and dot with cold butter slices.
Bake uncovered for about 1 hour, until topping is crisp and golden. Serve warm.