1. 1

   Step 1

   Preheat the oven to 200°C.

2. 2

   Step 2

   Cook 450 g egg noodles in boiling water according to package instructions until al dente.

   Timer 10 min
3. 3

   Step 3

   Cut 400 g chicken breast into bite-sized pieces and brown in a pan until cooked through.

   Timer 8 min
4. 4

   Step 4

   Chop 60 g carrot, 50 g celery, and 80 g onion into small pieces.

5. 5

   Step 5

   Sauté the chopped vegetables in a pan until they begin to soften.

6. 6

   Step 6

   Add 2 minced garlic cloves to the vegetables and sauté for 1 minute.

   Timer 1 min
7. 7

   Step 7

   In a large mixing bowl, combine the cooked noodles, chicken, vegetables, 300 g soup, 120 ml milk, 120 g sour cream, and 150 g of the cheese.

8. 8

   Step 8

   Transfer the mixture into a 9x13 casserole dish and spread evenly.

9. 9

   Step 9

   Sprinkle the remaining 75 g cheese and 50 g breadcrumbs over the top of the casserole.

10. 10

    Step 10

    Cover the dish and bake at 200°C for 30 minutes.

    Timer 30 min
11. 11

    Step 11

    Remove the cover and broil for a few minutes until the top is golden brown and bubbling.

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