Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×13 casserole dish and set aside.
Cook egg noodles according to package directions for al dente pasta. Drain, pour noodles into 9×13 pan, and set aside.
Meanwhile, in a saucepan over medium heat, add butter. Once hot and melted, add diced onions. Cook until onions begin to brown and turn translucent. Add garlic and flour, then cook for 1 additional minute.
Add chicken broth and milk, whisking continuously until incorporated and smooth. Bring to a simmer and cook until sauce has thickened slightly, about 3 to 4 minutes.
Remove from heat and add salt, pepper, thyme, peas and carrots, and shredded chicken, stirring to combine. Pour mixture over noodles and gently toss to coat.
In a separate bowl, combine breadcrumbs, melted butter, and salt. Sprinkle evenly over casserole.
Bake uncovered for 15-18 minutes, or until casserole is hot and bubbling in the center. Optionally, broil for 2 minutes to brown crust on top. Do not walk away from your oven while broiling, your crust will brown quickly.
NOTES
* A shredded rotisserie chicken, cooked and shredded chicken breast and thighs, or canned, drained chicken will work in this recipe.
Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator. Cream based sauces and pasta do not freeze/thaw well, so I do not recommend freezing leftovers.
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