Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish or baking pan and set aside.
2. Cook the Noodles
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
3. Prepare the Creamy Mixture
In a large bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, and a pinch of salt and pepper until smooth.
4. Combine the Ingredients
In the same bowl, add the cooked chicken, peas, mushrooms (if using), shredded cheddar cheese, and cooked noodles. Stir until everything is evenly coated with the creamy mixture.
5. Assemble the Casserole
Transfer the mixture into the prepared casserole dish, spreading it out evenly.
Sprinkle the Parmesan cheese over the top.
6. Make the Topping
In a small bowl, mix the breadcrumbs or crushed crackers with the melted butter. Spread this mixture evenly over the casserole.
7. Bake
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and crispy and the casserole is bubbling around the edges.
8. Serve
Remove from the oven, let it cool slightly, and garnish with parsley if desired. Serve warm and enjoy!
