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1
Place a large pot of water on to boil for egg noodles and broccolini.
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2
Salt the water and cook the broccolini until tender.
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3
Remove to a plate.
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4
When the broccolini is cool enough to handle chop it into bite-size pieces.
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5
Place the chicken in a few inches of water with a peeled quartered onion and a couple of bay leaves.
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6
Bring the water to a low boil then reduce the heat to a simmer and gently poach the chicken 10 to 12 minutes.
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7
Meanwhile, heat the extra-virgin olive oil in skillet over medium heat and saute the onions and garlic until tender, 8 to 10 minutes.
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8
Add the broccolini to the pan and season with salt and pepper.
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9
Turn the heat off pan.
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10
While the onions cook, heat the butter in a medium saucepot over medium heat, whisk in flour 1 minute then whisk in the milk and season with salt, pepper, freshly grated nutmeg, and thyme.
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11
Thicken 5 minutes then whisk in a little of the sauce to the egg yolks to combine, then add the egg yolks back to the sauce and whisk to combine, turn heat down to the lowest setting.
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12
Cook's Note: If sauce becomes too thick, add a splash of chicken poaching liquid and turn off the heat.
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13
Shred the poached chicken with forks or dice poached chicken into small, bite-size pieces.
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14
Preheat the broiler.
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15
To the large pot of boiling water, add the egg noodles.
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16
Cook the noodles according to package directions for al dente.
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17
Drain the noodles very well and add them back to the hot pot.
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18
Stir in the broccolini, chicken, and sauce, and then transfer to a casserole dish.
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19
Place the casserole in the middle of the oven and broil 3 to 5 minutes until bubbly and brown.
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20
Cool and store for make-ahead meal.
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21
To serve the casserole, heat the oven to 375 degrees F. Mix together the panko, Gruyere, Parm, and parsley.
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22
Place the casserole on a baking sheet in upper half of the oven and bake 30 minutes, add the topping and bake 15 to 20 minutes more, or until brown and crispy on top.
