Chicken Noodle Casserole in 40 Minutes

Instructions:

1. Bring a large pot of salted water to a boil. Add egg noodles and cook for 2 minutes less than the package instructions. Drain and set aside.
2. If using raw chicken, sauté in a pan until just cooked through. If using rotisserie, shred into bite-sized pieces.
3. In a saucepan over medium heat, melt the butter. Whisk in flour and cook for 1-2 minutes until it smells nutty and looks pale gold.
4. Slowly whisk in milk and chicken broth. Simmer until thickened. Stir in softened cream cheese, sour cream, garlic powder, and paprika until the mixture is a velvety, uniform consistency.
5. In a 9x13 inch baking dish, combine the undercooked noodles, chicken, and thawed vegetables. Pour the sauce over the top and stir gently until every noodle is coated.
6. Spread half of the shredded cheddar directly into the mixture, then top with the remaining cheese.
7. Mix Panko breadcrumbs, melted butter, and parsley in a small bowl. Sprinkle evenly over the cheese.
8. Bake at 375°F (190°C) for 20-25 minutes until the edges are bubbling and the topping is a mahogany-colored crust.