Creamy Chicken Casserole

Creamy Chicken Casserole 6 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups milk 1 cup sour cream 12 ounces egg noodles - about 3/4 of regular bag 1 1/2 cups fresh bread crumbs - 4 to 5 slices 2 - 3 cups shredded cooked chicken or rotisserie chicken salt & black pepper 2 teaspoons dried thyme 1/2 teaspoon onion powder Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring 1 to 2 minutes until mixture is golden. Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper. While sauce is cooling, cook noodles according to the package directions; drain and return them to the pot. Melt the remaining 2 tablespoons of butter in a microwave-safe bowl. Add the milk mixture, chicken and thyme to the noodles and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with bread crumbs, and drizzle with the melted butter. Bake until the bread crumbs are golden and casserole is bubbling, 8 to 10 minutes. Let cool for 5 minutes before serving.