Chicken Noodle Casserole: Velvety Cream - Cooking with Kendra

Ingredients

• 12 oz wide egg noodles
• 4 cups cooked chicken breast, shredded or cubed
• 1 cup frozen peas and carrots, thawed
• 1/2 cup celery, diced
• 2 cups whole milk
• 1/2 cup sour cream
• 1 cup chicken broth
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1.5 cups sharp cheddar cheese, shredded
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 cups Ritz crackers, crushed
• 3 tbsp unsalted butter, melted
• 1 tbsp fresh parsley, chopped