Preheat your oven to 350°F (175°C).

In a large pot, bring water to a boil, add the egg noodles, and cook until al dente.

In a mixing bowl, combine cream of chicken soup, whole milk, cheddar cheese, black pepper, and kosher salt until well blended.

Stir in the shredded chicken, onion, celery, and thawed peas and carrots until evenly mixed.

Fold in the cooked egg noodles into the chicken and veggie mixture.

Grease a large baking dish, transfer the mixture, and spread it evenly.

In a bowl, mix butter crackers with melted butter, then sprinkle over the mixture in the baking dish.

Bake uncovered for 30-40 minutes until bubbly and golden brown.

Broil for 2-3 minutes for extra crispiness; watch carefully to avoid burning.

Garnish with chopped parsley before serving.