Preheat oven to 350 degrees F. Coat the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
Bring a large pot of water to a boil. Cook the egg noodles for 8 minutes. Drain and set aside. (The egg noodles will be slightly undercooked. They will finish cooking in the oven.)
While the noodles cook, place a skillet over medium heat. Add olive oil. Once the oil is hot, add onions and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
Add both cans of soup, the milk, and chicken broth to a large mixing bowl. Whisk until combined and smooth.
onions, garlic, chicken, vegetables, salt, and pepper to the soup mixture. Stir to combine.
Pour into the prepared baking dish and spread into an even layer.
Bake for 25 minutes until the casserole is bubbling and the top is starting to turn golden.
Remove from the oven and sprinkle chopped parsley over the top. Serve warm.
Notes
I like to grab a rotisserie chicken from the store or make a couple of extra chicken breasts with dinner the night before to cut down on prep time.