Cook the Egg Noodles:

• Cook the egg noodles according to package instructions, then drain and set aside.

Prepare the Sauce:

• In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic and cook for about 3-4 minutes, until softened and fragrant.

• Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

• Gradually add the chicken broth and milk, whisking continuously until the sauce thickens, about 5-7 minutes.

• Stir in the salt, black pepper, peas, and cooked diced chicken. Once combined, remove from heat.

Assemble the Casserole:

• Preheat your oven to 350°F (175°C).

• In a large mixing bowl, combine the cooked egg noodles with the creamy sauce. Stir in the shredded cheddar cheese and mix until evenly incorporated.

• Transfer the mixture to a greased 9×13-inch baking dish.

• In a small bowl, combine the crushed Ritz crackers and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.

• Drizzle with olive oil to help the topping crisp up during baking.

Bake the Casserole:

• Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.

Serve:

• Allow the casserole to cool for a few minutes before serving. Enjoy!