Step 1

Preheat the oven to 375℉ and grease a 9x13” baking dish.

Step 2

In a large pot, boil the egg noodles per the package instructions until they are al dente (about 6 minutes) and set them aside.

Step 3

In a large mixing bowl, whisk the chicken broth, heavy cream, sour cream, garlic powder, onion powder, pepper, rosemary, and sage together until combined.

Step 4

Add the chicken, peas and carrots, and cooked egg noodles to the broth mixture and gently mix everything together.

Step 5

Pour the chicken noodle mixture into the prepared baking dish.

Step 6

In a small mixing bowl, combine the cracker crumbs and melted butter.

Step 7

Sprinkle the crackers over the top of the chicken noodle mixture.

Step 8

Bake the casserole for 30-35 minutes or until the dish is bubbling and the top is golden brown.