Preheat oven to 375°F. Grease a 9×13-inch baking dish.

Cook the egg noodles in a large pot of salted water for 1 minute less than the package directions. Drain well.

In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, milk, diced onion, peas and carrots, garlic powder, parsley, salt, pepper, and 1 cup of cheddar cheese. Fold in the cooked egg noodles.

Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining 1 cup of cheddar cheese.

In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle the cracker mixture evenly over the casserole.

Bake uncovered for 25-30 minutes until the top is golden brown and the casserole is hot and bubbly throughout.

Let stand for 5 minutes before serving.