Chicken Noodle Casserole

Chicken Noodle Casserole (a rotisserie chicken recipe!)

1 package of egg noodles (I used medium)
6 tablespoons butter
1/2 small onion, chopped
1 (10 oz) package of mushrooms, sliced
1/4 cup flour
2 garlic cloves, minced
3 cups low sodium chicken broth
1 (16 ounce) container of sour cream
4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded)
1 teaspoon chopped parsley
1 teaspoon fresh chopped thyme
salt
pepper
Topping
2 tablespoons butter, melted
1 cup breadcrumbs (I used Panko)
½ cup Parmesan cheese, grated
1 teaspoon fresh chopped parsley

Preheat the oven to 350. Bring water to a boil in a Dutch oven. Add salt and cook noodles until al dente.
Drain and set aside in colander.
Melt 2 tablespoons of better in a Dutch oven over medium heat.
Add the onions and cook until lightly browned, about 5 minutes.
Add the mushrooms, ½ teaspoons salt and some pepper.
Cook until most of the water has evaporated out of the mushrooms.
Stir in the remaining 4 tablespoons of butter and let it melt.
Add the flour and stir until it becomes lightly browned, about 2 minutes.
Add the garlic and cook about 30 seconds.
Gradually whisk in broth and sour cream.
Let it cook 5 to 7 minutes, but don’t let it boil, you just want it to thicken.
Stir in the chicken, noodles, parsley & thyme.
Season with salt and pepper if desired.
Transfer the filling into a greased 3-quart baking dish while you prepare the topping.
To make the topping:
Mix all the topping ingredients in a bowl and sprinkle on top of the casserole.
Bake until browned and bubbly, about 30 minutes.
Let cool for about 5 minutes before serving.