Chicken and Egg Noodle Casserole

Ingredients:

• 340 g wide egg noodles
• 6 tbsp unsalted butter, plus extra for greasing the pan
• 280 g of champignons, cut in half or quarters
• 1/3 cup premium flour
• 1.5 cups frozen pearl onions, thawed
• 1 medium carrot, halved lengthwise and thinly sliced
• 1 large stalk celery, thinly sliced
• 2 fresh sprigs of thyme
• 0.5 cups dry white wine or vermouth
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp. chopped grilled chicken, remove the skin and bones
• 2 tbsp. l. chopped parsley
• 1 cup grated Gouda (about 110 g)

Preparation:

1. Preheat oven to 190°C. Grease a 3-quart casserole with butter.
2. Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Drain.
3. Meanwhile, heat 2 tablespoons of butter in a large Dutch oven or saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, about 3 minutes. Sprinkle with 0.5 teaspoon of salt and a little pepper. Transfer to a small bowl and set aside.
4. Reduce heat to medium and melt the remaining 4 tablespoons of butter in a saucepan. Stir in the flour until a thin paste forms. Add the onion, carrot, celery, thyme, 0.5 teaspoon of salt, and a pinch of black pepper. Cook for 5 minutes to soften the vegetables, then add the wine. Stir for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat, and simmer for 10 minutes.
5. Remove the thyme sprigs, add the noodles, mushrooms, chicken, and parsley, and season with salt and pepper to taste. Transfer to a greased casserole and top with Gouda.
6. Bake until bubbly and golden brown, 40 to 45 minutes.