Preheat oven to 350°F (175°C). Set out a greased 9×13-inch baking dish.

Cook egg noodles according to package directions and drain. Keep them warm so they fold in smoothly.

In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper. Stir until smooth and evenly seasoned.

Stir in cooked shredded chicken, frozen peas and carrots, noodles, and 1½ cups shredded cheddar cheese. Mix until everything is coated and distributed.

Spread the mixture evenly into the prepared baking dish. Press lightly to level the surface for even baking.

Sprinkle the remaining shredded cheddar cheese over the top. Make sure it reaches the edges for a more golden finish.

Mix crushed buttery crackers with melted butter. Stir until the crumbs look evenly coated.

Sprinkle the cracker mixture evenly over the casserole. Pat down very lightly so it adheres during baking.

Bake for 30–35 minutes until bubbly and golden. Let it rest 5 minutes before serving so the sauce thickens.

Garnish with fresh parsley and serve warm. Slice and dish while still hot.

Pro tip: For the thickest, sliceable casserole, rest 5–10 minutes after baking before serving. Refrigerate leftovers in an airtight container up to 3–4 days; reheat in the oven at 325°F (160°C) until warmed through (microwave works for quick portions). Freezing is not recommended because the dairy sauce can separate after thawing. For a lighter option, use reduced-fat sour cream and milk and swap in a reduced-fat cheddar (texture remains creamy).