Creamy Garlic Chicken Noodle Casserole

1.Preheat your oven to 350°F (175°C).

2.In a large pot, bring salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.

3.In a large skillet over medium heat, add a splash of oil and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

4.In a large mixing bowl, combine the drained canned chicken, cooked egg noodles, sautéed onion and garlic, sour cream, chicken broth, half of the shredded cheddar cheese, dried parsley, paprika, salt, and pepper. Mix well until all ingredients are evenly combined.

5.Transfer the mixture into a greased 9x13 inch baking dish. Spread it out evenly and top with the remaining shredded cheddar cheese.

6.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

7.Remove from the oven and let it cool for a few minutes before serving. Garnish with additional parsley if desired.