1. Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the noodles
Bring a large pot of salted water to a boil. Cook the egg noodles until al dente, following the package directions.
Drain well and set aside.
3. Make the creamy sauce
In a large bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and salt.
Whisk until smooth.
4. Add the chicken and vegetables
Stir the cooked chicken, frozen peas, and mixed vegetables into the creamy sauce.
5. Add the noodles
Add the cooked egg noodles and 1½ cups of the shredded cheddar cheese.
Gently toss everything together until the noodles are evenly coated.
6. Transfer to the baking dish
Pour the mixture into the prepared baking dish and spread it evenly.
Sprinkle the remaining ½ cup cheddar cheese over the top.
7. Add the crunchy topping
If using, combine the crispy fried onions or breadcrumbs with the melted butter and sprinkle them over the casserole.
8. Bake
Cover the dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted and bubbling and the edges are golden brown.
9. Rest
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This allows the creamy sauce to settle.
10. Serve
Scoop generous portions onto plates and serve warm.
Tip: Rotisserie chicken works especially well for this recipe. For an even richer casserole, add sautéed mushrooms or a handful of crispy bacon before baking.
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