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1. Preheat the oven to 350Au00b0 F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
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2. In a medium stock pot, bring the chicken broth to a simmer. Add the bay leaves and chicken and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165Au00b0 F.
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3. Discard the bay leaves and reserve the chicken on a plate until cool enough to touch, then shred and set aside.
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4. While the chicken is cooking, line a baking sheet with foil and spray with nonstick cooking spray. Toss the vegetables together with the olive oil, garlic, A1/2 teaspoon salt and black pepper. Roast in the oven for 25 minutes, or until they begin to brown and get soft, turning at the halfway point.
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5. Cook the egg noodles in a large pot of salted water, according to package directions for al dente. Drain and set aside.
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6. In a large bowl, whisk together the chicken soup, milk, onion powder, and garlic powder. To this, add the roasted vegetables, shredded chicken, cooked noodles, and the remaining salt. Stir well to combine.
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7. Transfer the chicken and vegetable mixture to the prepared baking dish and top with the mozzarella cheese. Bake for 25 minutes, or until the cheese is melted.
