• Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are completely moistened with the butter. Remove the breadcrumb topping from the heat and set aside.
• Cook the egg noodles to package directions, remember to salt the water 1-2 tablespoons should do it. Do not overcook them, use the lowest recommended cooking time package and check them 1-2 minutes before that.
• Use a colander/strainer to drain the egg noodles and rinse them with cold water to stop the cooking.

Prepare the remaining ingredients while the water comes to a boil and the noodles cook.

• Cook the mixed vegetables to package directions but use 1-2 minutes less than the suggested cooking time. We just want to defrost them. Do not overcook so that they hold their shape and texture in the casserole. Drain completely.

Make the sauce

• Add the cream of chicken soup, chicken broth, shredded cheese, and the chicken base to a large saucepan. Heat over medium while stirring with a whisk or fork until the cheese is melted and the sauce is smooth. Do not let the sauce come to a boil. Remove the pan from the heat.

Build the casserole

• Preheat the oven to 350°F
• Add the noodles, chicken, mixed vegetables, and the creamy sauce to a large, oven-safe casserole dish or baking pan.
• Stir gently to combine the ingredients well. Keep stirring and tossing until everything is coated with the creamy sauce.
• Sprinkle the top of the chicken noodle casserole with the breadcrumbs. Sprinkle them lightly, don’t pack them down.
• Cover the dish loosely with a piece of aluminum foil and bake for 30 minutes.
• Uncover and cook another 15-20 minutes or until the breadcrumbs are golden in color and the chicken noodle casserole is bubbly around the edges. Use an instant read thermometer and ensure the center is at least 165°F.
• Let it set for 10-15 minutes before serving.