Ingredients
• 2 tablespoons butter
• 1 small onion, diced
• 1½ cups each sliced celery & carrots
• 6 tablespoons flour
• ½ teaspoon poultry seasoning
• ¼ teaspoon thyme
• pepper to taste
• 3 cups reduced sodium chicken broth (ready to serve)
• 1 cup milk
• 4 oz cream cheese (block, not spreadable)
• 1 cup cheddar cheese
• 1 package medium egg noodles (15oz)
• 4 cups cooked chicken
• 1½ cups frozen peas
• ¼ cup finely diced red pepper
• 2 tablespoons melted butter – for topping
• ½ cup shredded cheddar cheese – for topping
• ⅔ cup Panko bread crumbs – for topping

Instructions
1. Preheat oven to 350 degrees.
2. Add 2 tablespoons butter to a large saucepan. Cook onion, celery and carrot until softened, about 5 minutes. Stir in flour, thyme, pepper and poultry seasoning and cook an additional 2 minutes.
3. Add milk and broth. Cook over medium heat until bubbly. Remove from heat and stir in cream cheese & cheddar cheese until melted and smooth.
4. Cook noodles 1 minute less than directed on the package. Drain. Combine chicken, noodles, red pepper, peas, and sauce. Pour into a greased 9×13 pan. Combine topping ingredients and sprinkle over noodles.
5. Bake 30-35 minutes or until heated through.