Step 1

Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.

Step 2

Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.

Step 3

Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.

Step 4

Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.

Step 5

Bake until bubbly and brown on top, 40 to 45 minutes.