Chicken Noodle Casserole

Thanks to my sister-in-law Nancy for sharing her awesome picture with me. Believe me, her photo far surpasses my original photo of the next day leftovers.

I've been wanting to try this recipe from Stephanie and it was a hit at our house. My family didn't even make the connection between tuna noodle casserole and chicken noodle casserole, they compared it to chicken noodle soup instead. They thought it tasted like chicken noodle soup, minus the broth. Genius, I know.
Stephanie used half of a Costco rotisserie chicken. I threw some chicken breasts and Good Season Italian in the crock pot early in the day. When it was done I roughly shredded it so I still had some larger chunks of chicken, then used it in this recipe. I also didn't have fresh parsley. Stephanie's probably tasted better (we all know hers LOOKED better than my photo of the leftovers), but that's the beauty of it - even with my inferior ingredients it was still really good.
12 oz. wide egg noodles, cooked according to pkg directions (I use No Yolks)
3 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
1 1/2 cup chicken broth
2 breasts of chicken, chopped and cooked
1/2 of a small onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
fresh parsley, chopped
For the topping:
2 tablespoons melted butter
1/3 cup Italian seasoned breadcrumbs
Cook pasta according to package directions, set aside. In a large skillet, melt butter and add onion and garlic. Cook until onions are soft, just a few minutes. Add flour and whisk together and let it brown a bit. Slowly add the milk and chicken broth. Cook on medium low until bubbling and the mixture starts to thicken. Add salt and pepper, chicken and noodles. Combine well.
Pour into a greased casserole dish. Mix the melted butter and breadcrumbs until well combined. Sprinkle on top of the noodles. Cook in a 375 degree oven for about 15-20 minutes or until breadcrumbs are nice and toasted. Top with fresh parsley.