Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Bring a large pot of salted water to a boil and cook wide egg noodles for about 6 minutes until al dente. Drain and rinse with cold water.

In a mixing bowl, combine cream of chicken soup, sour cream, and half of the shredded cheddar cheese. Stir until smoothly blended.

Gently fold in the cooked noodles and shredded chicken into the creamy mixture.

Transfer the mixture into the prepared baking dish and spread it evenly.

Mix crushed buttery round crackers with melted unsalted butter until well-coated.

Sprinkle the cracker mixture evenly over the casserole.

Bake for 30–35 minutes, or until hot and bubbly with a golden-brown topping.

Let it rest for about 5 minutes before serving.