1 Tbsp olive oil
3 cups (about 8 oz.) sliced fresh mushrooms
2 each ribs of celery, chopped
3 medium carrots, sliced
1 small onion, chopped
1 tsp garlic powder
1 quart (32 oz.) chicken broth
1 piece fresh sprig of thyme
8 oz light cream cheese, softened
1/2 cup shaved Parmesan cheese
6 oz No Yolks® Extra Broad Noodles
1 1/2 Tbsps all purpose flour
2 cups cooked chicken breast cubes
  For the Topping:
1 cup panko bread crumbs
1 Tbsp butter, melted
1/4 tsp salt
1/4 tsp ground black pepper

Cooking Directions:

1.  In a medium bowl, combine panko bread crumbs, melted butter, salt and ground black pepper.  Set topping ingredients aside.

2.  Preheat oven to 400° F.

3.  Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, carrots, onions and garlic powder for 3 to 4 minutes over medium heat.  Add chicken broth and thyme sprig and bring to a boil, stirring occasionally.

4.  Add cream cheese, Parmesan and uncooked noodles. Stir until well blended. Sprinkle flour over top of mixture.  Stir and cook for 1 to 2 minutes, or until mixture begins to thicken. 

5.  Fold in chicken.  Pour into a 3-quart casserole dish.  Sprinkle on reserved topping mixture.

6.  Bake uncovered 15 minutes.

7.  Remove from oven and let stand 10 minutes.