Chicken Noodle Casserole

1 package of egg noodles (I used medium) 6 tablespoons butter ½ small onion, chopped 1-10 oz package of mushrooms, sliced (I used baby bellas) ¼ cup flour 2 garlic cloves, minced 3 cups low sodium chicken broth 1 - 16 ounce container of sour cream 4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded) 1 teaspoon chopped parsley 1 teaspoon fresh chopped thyme salt pepper Topping 2 tablespoons butter, melted 1 cup breadcrumbs (I used Panko) ½ cup Parmesan cheese, grated 1 teaspoon fresh chopped parsley Preheat the oven to 350. Bring water to a boil in a Dutch oven. Add salt and cook noodles until al dente. Drain and set aside in colander.

Melt 2 tablespoons of better in a Dutch oven over medium heat. Add the onions and cook until lightly browned, about 5 minutes. Add the mushrooms, ½ teaspoons salt and some pepper. Cook until most of the water has evaporated out of the mushrooms. Stir in the remaining 4 tablespoons of butter and let it melt. Add the flour and stir until it becomes lightly browned, about 2 minutes. Add the garlic and cook about 30 seconds. Gradually whisk in broth and sour cream. Let it cook 5 to 7 minutes, but don’t let it boil, you just want it to thicken. Stir in the chicken, noodles, parsley & thyme. Season with salt and pepper if desired. Transfer the filling into a greased 3-quart baking dish while you prepare the topping. To make the topping: Mix all the topping ingredients in a bowl and sprinkle on top of the casserole. Bake until browned and bubbly, about 30 minutes. Let cool for about 5 minutes before serving. Recipe from Lisa @ The Cutting Edge of Ordinary