Directions
Preheat the oven to 375 degrees Fahrenheit. Cook the egg noodles according to package directions until just tender, then drain. Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook for 5 minutes until softened. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Cook for 4 to 5 minutes until thickened. Stir in the salt, black pepper, garlic powder, cooked chicken, peas, cheddar cheese, and cooked noodles. Transfer the mixture to a baking dish. Combine the bread crumbs with the olive oil and sprinkle them over the casserole. Bake for 25 minutes until hot, bubbly, and lightly browned.