From Allrecipes.

Six crab Rangoons are never enough, so we combined all of the creamy and delicious ingredients into a one pan dinner instead! In this video, Natalie makes an easy crab rangoon casserole in under 30 minutes. Perfect for a busy weeknight, this comforting casserole is golden brown, bubbly, and full of all of the familiar flavors and textures of the popular Asian restaurant appetizer.
RECIPE: https://www.allrecipes.com/crab-rangoon-casserole-recipe-11736088
1 pound wide egg noodles

2 tablespoons butter

2 cups heavy cream

2 (8 ounce) packages cream cheese, softened

1 pound surimi crab legs, cut into 1-inch pieces

8 ounces mozzarella cheese, shredded

8 ounces wonton chips

1 bunch green onions, sliced

sweet chili sauce, for garnish (optional)

Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch casserole dish.

Bring a large pot of salted water to a boil over high heat, add egg noodles, and cook until tender with a bite, 8 to 10 minutes. Drain; set aside.

Add butter, heavy cream, and cream cheese to a saucepan, place over medium heat, and cook, stirring, until sauce is smooth, about 5 minutes. Remove from heat and set aside.

Add noodles to the prepared casserole dish; top with crab and half of mozzarella. Pour sauce on top and stir to combine. Smooth out the mixture and top with remaining cheese.

Bake in the preheated oven until casserole is golden brown and bubbly, 25 to 30 minutes. Garnish with wonton chips, green onions and sweet chili sauce if desired. Serve immediately.