Step 1

Preheat oven to 350 degrees.

Step 2

Bring a large pot of generously salted water to boil. Boil egg noodles just until al dente.

Step 3

While the noodles are boiling chop the chicken and prepare and measure the butter, flour, and spices.

Step 4

Drain the egg noodles and set aside. In the same large pot, melt the butter. Add the flour and cook on medium heat, stirring with a wooden spoon until it becomes golden.

Step 5

Gradually add the chicken stock, milk, cream, and spices and stir to combine.

Step 6

Whisk the mixture on medium-high heat for about 5 minutes or until it thickens.

Step 7

Remove the pan from the heat and add in the noodles, chicken, peas, and carrots.

Step 8

Stir all the ingredients together.

Step 9

Transfer the mixture to a buttered 9x13 baking dish. Bake for 30 minutes or until bubbling.

Step 10

Serve the casserole garnished with fresh chopped parsley if desired.