Classic Chicken Noodle Casserole Recipe

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion, minced garlic, sliced carrots, and diced celery. Cook for 5-7 minutes, or until the vegetables are softened.
Sprinkle the flour over the cooked vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps from forming.
Stir in the dried thyme, dried parsley, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes, or until thickened.
Remove the skillet from the heat. Stir in the cooked chicken, cooked egg noodles, and frozen peas until well combined.
Transfer the chicken noodle mixture to the prepared baking dish and spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, mix together the breadcrumbs and melted butter until well combined.
Sprinkle the buttered breadcrumbs evenly over the cheese-topped casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is hot and bubbly, and the breadcrumbs are golden brown.
Once done, remove the casserole from the oven and let it cool for a few minutes before serving.