Preheat your oven to 375°F and cook the egg noodles according to package directions, then drain and set aside. This ensures you have perfectly tender noodles ready to absorb the rich cream sauce without becoming mushy during the final baking phase.

While noodles cook, melt butter in a large Dutch oven over medium-high heat and add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant, then add sliced mushrooms and cook 5 minutes until softened before proceeding to the next step.

Pour in chicken broth and add your chicken pieces, bringing the mixture to a simmer for 10-12 minutes until chicken is cooked through. The internal temperature should reach 165°F when measured with a meat thermometer for food safety.

Stir in heavy cream, frozen peas, thyme, rosemary, salt, and pepper, then fold in the cooked noodles gently. This golden tender chicken noodle casserole comes together beautifully when you combine these elements with care to avoid breaking the noodles.

Transfer the mixture to a buttered 9x13 baking dish and top with shredded cheddar cheese and panko breadcrumbs mixed with fresh parsley. Bake for 15 minutes at 375°F until the topping is golden brown and the edges are bubbling softly.

Remove from oven and let rest for 5 minutes before serving, allowing the cream sauce to set slightly and making plating easier.