Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.

Boil 8 oz of egg noodles until tender, about 7–9 minutes, then drain and cool.

Melt 2 tablespoons of butter in a medium saucepan, sauté ½ cup of diced onion for 3–4 minutes, then add 2 cloves of minced garlic for 30 seconds.

Sprinkle 2 tablespoons of all-purpose flour over the onion and garlic, whisk for 1 minute, then gradually add 1 ½ cups of chicken broth and 1 cup of milk. Cook for 3–5 minutes until thickened.

Stir in ¾ cup of sour cream and 1 cup of shredded cheddar cheese along with ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of dried parsley until smooth.

In a large mixing bowl, combine the cooked egg noodles, 3 cups of cooked chicken, and 1 cup of frozen peas and carrots. Pour the creamy sauce over the top and mix well.

Pour the mixture into the greased baking dish, top with a mixture of ½ cup breadcrumbs, 1 tablespoon melted butter, and ¼ cup grated Parmesan cheese.

Bake uncovered for 30–35 minutes until hot and bubbly with a golden top.

Let cool for 5–10 minutes before serving.