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1
Preheat the oven to 375F.
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2
Bring a large pot of water to a boil over high heat to cook the egg noodles.
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3
Once boiling, add some salt and the noodles and cook until al dente according to package directions.
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4
Drain thoroughly.
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5
While the water is coming up to a boil for the egg noodles, preheat a large skillet over medium-high heat and drizzle the pan with two turns of the pan with EVOO, about 2 tablespoons Add the chicken pieces and brown on both sides for about 4-5 minute and remove to a plate.
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6
To the same large skillet, over medium-high heat, add the carrots, onions, celery, garlic and bay leaf, season with some salt and pepper and cook, stirring every now and then for 3-4 min, until the veggies start to get tender.
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7
Scoot the veggies to the sides of the skillet and add the butter to the center of the skillet.
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8
Once the butter melts, add the flour, stir to combine and cook about 1 minute.
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9
Add the chicken stock and milk and whisk together.
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10
Stir in the veggies, bring up to a bubble and simmer for 3-4 min until thick.
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11
Remove the bay leaf and then add the reserved chicken pieces, basil, parsley, drained noodles, and toss to combine.
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12
Transfer everything to a baking dish.
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13
Sprinkle bread crumbs on top.
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14
Bake for 15 minute until the top is brown.
