Ingredients:

  • 12 oz wide egg noodles
  • 3 cups cooked chicken breast, shredded or cubed
  • 8 oz sliced baby bella mushrooms
  • 1 cup frozen peas, thawed
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup skim milk
  • 1/4 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 tbsp melted butter

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the egg noodles and cook for 2 minutes less than the package instructions; drain and set aside.
  3. Heat olive oil in a skillet over medium heat. Add mushrooms and cook until they release their moisture and turn deep brown, then stir in minced garlic for 30 seconds.
  4. Melt 3 tbsp butter in the same pan, whisk in flour, and cook for 1-2 minutes until the mixture smells nutty and looks pale gold.
  5. Gradually whisk in chicken broth and skim milk. Simmer over medium-low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
  6. Remove from heat and stir in the Greek yogurt, salt, pepper, and nutmeg until smooth.
  7. Combine the undercooked noodles, cooked chicken, and thawed peas in a 9x13-inch baking dish, then fold in the mushroom cream sauce.
  8. Top the casserole with grated Parmesan cheese and panko breadcrumbs, then drizzle with 1 tbsp melted butter.
  9. Bake in the oven until the topping is golden brown and crisp.