Preheat your oven to 350°F (175°C).

Cook the wide egg noodles according to package instructions until they are al dente, usually around 7-9 minutes. Drain and set aside.

In a large mixing bowl, combine the cream of chicken soup, whole milk, shredded cheddar cheese, ground black pepper, and kosher salt. Whisk until smooth.

Fold in the cooked shredded chicken, finely chopped yellow onion, celery, and frozen peas and carrots until evenly coated.

Add the cooked noodles to the mixture and stir gently to combine.

Pour the mixture into a greased baking dish and spread evenly.

Combine the crushed butter crackers with melted butter in a separate bowl and pour over the casserole.

Bake uncovered for 30-35 minutes or until the edges are bubbling and the topping is golden brown.

Let the casserole cool for a few minutes before serving. Garnish with freshly chopped parsley.