1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Cook egg noodles in salted boiling water until al dente, drain, and toss with a pat of butter.

3. In a skillet, cook or shred pre-cooked chicken and set aside.

4. In a saucepan, melt butter, whisk in flour to form a roux, then gradually add milk and broth until thickened.

5. Stir in cream of chicken soup, cheddar cheese, and seasonings until smooth.

6. Combine noodles, chicken, mixed vegetables, and sauce in a large bowl, mixing gently.

7. Transfer mixture to the prepared baking dish and spread evenly.

8. Mix bread crumbs or crushed crackers with melted butter and Parmesan, then sprinkle over casserole.

9. Bake uncovered for 25–30 minutes until bubbly and golden, broiling 2–3 minutes if desired.

10. Let rest for 5 minutes before serving.