Directions
Preheat your oven to 350°F (175°C).
Cook the egg noodles according to the package directions until al dente. Drain and set aside.
In a large mixing bowl, combine the condensed cream of mushroom soup, milk, shredded cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, black pepper, and salt. Stir until well combined.
Fold in the cooked egg noodles and shredded chicken (if using), ensuring everything is well mixed and evenly coated.
Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly.
In a small bowl, combine the breadcrumbs with the melted butter and mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the noodle mixture.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it sit for a few minutes before serving.
Garnish with chopped fresh parsley before serving.
Variations & Tips
For a vegetarian version, you can skip the chicken and add a variety of sautéed vegetables such as mushrooms, bell peppers, or peas. If you prefer a slightly tangier flavor, substitute the milk with sour cream or Greek yogurt. Feel free to experiment with different types of cheese; a combination of sharp cheddar and mozzarella can offer a deliciously gooey texture. Additionally, for a crunchier topping, mix in some crushed potato chips with the breadcrumbs.
ADVERTISEMENT
