Step-by-Step Instructions
1. Prep the Components
Cook noodles 1 minute less than package directions; drain.
In a skillet, melt butter over medium heat. Sauté onion and mushrooms until golden. Add garlic and cook 1 minute more.
2. Make the Sauce
In a saucepan, melt butter and whisk in flour to form a roux.
Gradually whisk in milk and broth until smooth.
Simmer until thickened, then stir in sour cream, mustard, thyme, paprika, salt, and pepper.
3. Assemble the Casserole
In a greased 9×13-inch baking dish, combine noodles, chicken, mushroom mixture, and sauce.
Mix topping ingredients in a bowl and sprinkle evenly over casserole.
4. Bake & Serve
Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden.
Let rest for 5 minutes before serving.
Chef’s Secrets
✅ Extra richness: Replace ½ cup milk with heavy cream.
✅ Make-ahead: Refrigerate assembled casserole for up to 24 hours; add 10 minutes to baking time.
✅ Freezer tip: Freeze before baking; thaw overnight before cooking.
✅ Crispier topping: Broil for the last 2 minutes, watching closely.
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