Begin by bringing a large pot of salted water to a boil. Add in wide egg noodles and cook them for about 6 minutes until they are al dente. Drain the noodles and set aside.

In a mixing bowl, combine the cream of chicken soup, sour cream, and half of the shredded cheddar cheese. Whisk until smooth.

Fold the drained noodles and shredded cooked chicken into the creamy mixture until well-coated.

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. Pour the noodle mixture into the baking dish.

Sprinkle remaining shredded cheddar cheese on top.

Bake for 25–30 minutes until bubbly and golden brown.

Remove from oven and let cool for 5 minutes before serving, garnished with fresh chopped parsley if desired.