Step 1

Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.

Step 2

Heat 2 tablespoons oil in large pot over medium heat. Brown chicken on both sides.  Plate it and set it aside for a little bit.

Step 3

Meanwhile cook the egg noodles according to package instructions and drain well.

Step 4

If necessary add remaining tablespoon oil to the pot that you cooked the chicken in. Add the onions and carrots cooking until the onions are soft; approximately 7 minutes.  Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Plate the veggies and set them aside.

Step 5

Melt the butter in the pot over medium low heat. Whisk in the flour and continue cooking for 2-3 minutes while whisking. Slowly whisk in the chicken broth and milk alternating between the two. Whisk in the poultry seasoning, black pepper, and nutmeg. Continue cooking until smooth and slightly thickened. Season with salt and pepper to taste.

Step 6

Meanwhile steam the broccoli in the microwave for 2-2 1/2 minutes.  Add the cooked chicken, cooked veggies, cooked egg noodles, and broccoli to the chicken sauce and stir gently to coat. Spoon into a 9x13 inch casserole dish, top with half the shredded cheese. Combine the melted butter and breadcrumbs and sprinkle over the cheese. Then top with the remaining shredded cheese. Bake for 15-20 minutes or until the cheese is melted and the casserole is lightly browned.