Preheat your oven to 350°F (175°C).
Cook the egg noodles according to package directions. Drain and set aside.
1 (12 ounce) package egg noodles
Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots. Cook until tender, about 5-7 minutes. Stir in frozen peas.
1 tablespoon olive oil, 1 cup diced onion, 1 cup diced celery, 1 cup diced carrots, 1 (10 ounce) package frozen peas
In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in chicken broth and milk until no lumps remain. Bring to a simmer, stirring constantly.
4 tablespoons butter, 4 tablespoons all-purpose flour, 3 cups chicken broth, 1/2 cup milk
Add salt, pepper, and thyme to the sauce. Simmer for 2-3 minutes, or until slightly thickened.
1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried thyme
In a large bowl, combine cooked noodles, sautéed vegetables, shredded chicken, and sauce. Mix well.
2 cups cooked chicken, 1 (12 ounce) package egg noodles, 1 cup diced onion, 1 cup diced celery, 1 cup diced carrots, 1 (10 ounce) package frozen peas, 1 tablespoon olive oil
Pour the mixture into a greased 9x13 inch baking dish.
In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over the casserole.
1/2 cup bread crumbs, 2 tablespoons melted butter
Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly.
Let cool slightly before serving. Enjoy!
