Ingredients:

  • 450 g (16 oz) Wide Egg Noodles
  • 2 tsp Kosher Salt (for boiling water)
  • 360 g (12–14 oz / 3 cups) Cooked Chicken Breast, shredded or diced
  • 175 g (1 cup) Frozen Peas, thawed
  • 60 g (4 Tbsp) Unsalted Butter, divided
  • 1 Medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 75 g (½ cup) All-Purpose Flour
  • 950 ml (4 cups) Whole Milk, warmed slightly
  • 250 ml (1 cup) Low-Sodium Chicken Stock
  • 150 g (5 oz) Mature Cheddar Cheese, grated
  • 75 g (3 oz) Gruyère or Swiss Cheese, grated
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • ½ tsp Black Pepper, freshly ground
  • Salt, to taste
  • 60 g (4 Tbsp) Unsalted Butter, melted (for topping)
  • 120 g (1 cup) Panko Breadcrumbs
  • 50 g (½ cup) Grated Parmesan Cheese
  • 1 Tbsp Fresh Parsley, chopped (for garnish, optional)

Instructions:

  1. Preheat oven to 190°C (375°F). Lightly grease the 9x13 inch casserole dish.
  2. Bring a large pot of salted water to a rolling boil. Add egg noodles and cook 2 minutes less than package instructions (they must be slightly underdone). Drain immediately and set aside.
  3. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Remove the mixture from the pan and set aside.
  4. Return the skillet to medium heat. Add the remaining 2 tablespoons of butter. Once melted, whisk in the flour rapidly. Cook the roux for 2 minutes, stirring constantly, until it smells slightly nutty and is light gold.
  5. Slowly whisk in the warmed milk and chicken stock, a little bit at a time, ensuring all lumps are removed before adding more liquid. Bring the sauce to a gentle simmer, whisking frequently until it thickens sufficiently to coat the back of a spoon (about 5–7 minutes).
  6. Remove the skillet from the heat. Stir in the Cheddar and Gruyère cheeses, Dijon, Worcestershire sauce, thyme, and black pepper. Stir until the cheese is completely melted and the sauce is smooth. Taste and adjust salt.
  7. In a very large bowl, combine the cooked noodles, shredded chicken, thawed peas, and the sautéed onion/garlic mixture. Pour the cheese sauce over the mixture and gently fold everything together until the ingredients are completely coated.
  8. Transfer the noodle mixture evenly into the prepared casserole dish.
  9. In a small bowl, combine the melted butter, Panko breadcrumbs, and Parmesan cheese. Mix until the Panko is saturated.
  10. Sprinkle the Panko mixture evenly over the top of the casserole. Bake for 30–35 minutes, or until the topping is golden brown and crispy, and the sauce is bubbling merrily around the edges.
  11. Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.