Preparation Steps

• Heat oven to 350°F and lightly grease a 9x13-inch baking dish; set a rack in the center.
• In a large skillet over medium heat, melt the butter. Add the diced onion and cook until translucent and lightly softened, about 4 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
• Reduce heat to medium-low. Whisk the cream of chicken soup, sour cream, and Dijon into the skillet and warm 2 minutes to loosen and combine. Remove from heat.
• Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles 1 minute less than package directions for al dente. Drain well.
• In a large mixing bowl, combine the shredded chicken and thawed peas and carrots. Add the drained noodles, then season with the salt and black pepper.
• Pour the warm creamy mixture over the bowl and gently fold until everything is evenly coated. Let stand 2 minutes to thicken slightly.
• Spread the mixture into the prepared baking dish. Cover loosely with foil and bake for 12 minutes. Uncover and bake 5–8 minutes more, until hot and bubbling at the edges.
• Rest 5 minutes before serving. Garnish with chopped parsley, if using.