Step 1

1️⃣ Preheat Oven: Set your oven to 375°F. Grease a large baking dish lightly with butter.

Step 2

2️⃣ Cook the Veggies: In a large skillet, melt the butter over medium heat. Add diced onion, carrots, and celery, cooking until tender and aromatic, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Step 3

3️⃣ Make the Roux: Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 2-3 minutes to eliminate any raw flour taste.

Step 4

4️⃣ Make the Sauce: Gradually whisk in the chicken broth, followed by the milk. Continue whisking until the sauce is smooth. Add thyme, sage, salt, and pepper, adjusting to taste.

Step 5

5️⃣ Combine Ingredients: Allow the sauce to come to a gentle simmer and thicken. Stir in the shredded chicken, peas, and corn, mixing well.

Step 6

6️⃣ Add the Pasta: Gently fold in the cooked egg noodles, then transfer this mixture to your prepared baking dish.

Step 7

7️⃣ Add Cheese Topping: Sprinkle shredded cheddar and Parmesan cheese evenly over the top.

Step 8

8️⃣ Bake: Place the dish in the preheated oven and bake until the casserole is bubbly and golden on top, about 25 minutes.

Step 9

9️⃣ Serve: Allow the dish to sit for a couple of minutes, then sprinkle extra Parmesan on top for garnish. Serve warm and enjoy!