Ingredients:

  • 12 oz wide egg noodles
  • 3 cups cooked chicken breast, shredded or cubed
  • 1 cup frozen peas and carrots, thawed
  • 1 cup sharp cheddar cheese, shredded
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 3/4 cup Panko breadcrumbs
  • 3 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add egg noodles and cook for 2 minutes less than the package directions. Drain and set aside.
  2. In a small bowl, whisk the melted butter into the Panko breadcrumbs and parsley until the crumbs are evenly coated.
  3. In a large mixing bowl, combine the condensed soup, sour cream, milk, garlic powder, salt, and pepper. Whisk until smooth.
  4. Fold in the shredded chicken, thawed vegetables, and half of the shredded cheese.
  5. Gently stir in the al dente noodles until every strand is coated in the creamy base.
  6. Transfer the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  7. Sprinkle the remaining cheddar cheese evenly across the top, then cover with the buttered Panko crumbs.
  8. Bake at 375°F (190°C) for 20-25 minutes until the top is golden brown.