Main Components
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3 cups cooked chicken (rotisserie works great)
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8 oz wide egg noodles
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2 tbsp butter
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1 small onion, diced
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8 oz mushrooms, sliced
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2 garlic cloves, minced
Cream Sauce
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3 tbsp butter
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3 tbsp flour
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2 cups whole milk
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1 cup chicken broth
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½ cup sour cream
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1 tsp Dijon mustard
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1 tsp thyme
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½ tsp paprika
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Salt & pepper to taste
Topping
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1 cup panko breadcrumbs
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½ cup grated Parmesan
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2 tbsp melted butter
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2 tbsp chopped parsley