Preparation Steps

• Cook egg noodles in salted boiling water until just shy of al dente by 2 minutes. Drain and set aside.
• Heat oil in a large skillet over medium heat. Add sliced garlic and cook until golden fragrant, about 1 minute.
• Add chopped broccoli with a pinch of salt, sauté and cover for 3 minutes until broccoli softens slightly. Remove from heat and set aside.
• Preheat oven to 375°F. Lightly spray a 9x12 inch casserole dish with cooking spray.
• In a large pot, melt butter over medium-low heat. Add minced shallot and cook until translucent, about 2–3 minutes.
• Add flour and a pinch of salt. Stir continuously and cook for 2–3 minutes to form a roux.
• Slowly whisk in chicken broth, continue whisking for 30 seconds to combine. Add milk and bring mixture to a gentle boil.
• Simmer sauce on medium heat, stirring occasionally, until thickened, about 6 to 7 minutes.
• Remove sauce from heat; stir in shredded cheddar cheese and 1 tablespoon parmesan cheese until melted and smooth.
• Combine shredded chicken, cooked noodles, and broccoli with cheese sauce, mixing thoroughly to coat evenly.
• Pour mixture into prepared casserole dish, top evenly with remaining parmesan cheese and breadcrumbs.
• Spray top lightly with cooking spray and bake for 20 to 25 minutes until bubbly and golden on top. Optionally broil for a few minutes to crisp breadcrumbs, watching carefully to prevent burning.
• Divide casserole into 6 equal portions and serve warm.