Instructions
1. Prepare the Foundation
Preheat the oven to 190°C (375°F). Grease a 9×13 inch baking dish. Boil the egg noodles in salted water until they are just shy of al dente (about 2 minutes less than the package directions). They will finish cooking in the oven, and this prevents a mushy texture.
2. Sauté the Aromatics
In a large skillet, melt a tablespoon of butter over medium heat. Add the onion, celery, and garlic. Sauté until the vegetables are softened and the onions are translucent. This step releases the natural sugars in the vegetables, which provides a savory backbone to the sauce.
3. Build the Creamy Sauce
Whisk in the chicken broth, cream, and sour cream. Season with thyme, paprika, salt, and pepper. Let the mixture simmer gently for 3 to 5 minutes until it begins to thicken slightly.
4. Combine and Bake
In a large mixing bowl, toss the cooked noodles and chicken with the warm sauce until every strand is coated. Transfer the mixture into your prepared baking dish.
5. The Golden Finish
Mix the crushed crackers with melted butter and sprinkle them evenly over the top. Bake for 25–30 minutes, or until the sauce is bubbling around the edges and the topping has turned a deep, golden brown.
Serving Suggestion
Allow the casserole to rest for 5 minutes after removing it from the oven. This allows the sauce to set slightly, ensuring a perfect scoop every time. Pair it with a crisp green salad or roasted green beans to provide a fresh, bright contrast to the rich, savory noodles
