Cook the egg noodles according to package directions. Drain and toss cooked noodles with two or three tablespoons of cream of mushroom soup to prevent sticking. Set aside.

While the water for the noodles comes to a boil, preheat the oven to 200°C/400°F/Gas 6. Lightly grease a 4-quart (3.8L) casserole dish and set it aside.

Heat one tablespoon each of olive oil and unsalted butter in a large skillet set over medium heat. Add the red onion and one teaspoon of garlic powder. Season with salt and black pepper, to taste, and stir to combine. Sauté for 3-4 minutes, stirring occasionally, or just until onion begins to soften.

Add the mushrooms and remaining butter to the skillet and season lightly with additional salt and black pepper, if desired. Sauté for 5-7 minutes, stirring occasionally, or until the mushrooms are nicely browned.

Remove the skillet from heat and stir in the softened cream cheese until thoroughly combined. Set aside.

In a medium mixing bowl, combine the cream of mushroom soup, chicken broth (if using canned soup), sour cream, remaining garlic powder, and thyme. Pour the mixture into the skillet and stir to combine.

Add the shredded chicken, frozen peas, and cooked noodles to the skillet. Season with salt and black pepper, to taste, and gently toss to combine.*

Transfer the mixture to the prepared casserole dish.

Top with the freshly grated Parmesan cheese. Cover with a lid or sheet of aluminum foil and place in the pre-heated oven.

Bake the casserole for 20 minutes, then carefully remove the lid or foil. Bake for another 5-10 minutes or just until the top is nicely browned. Remove from oven and garnish with fresh chopped parsley right before serving. Enjoy!