1-Bring a large pot of water to a boil and cook the 12 oz. egg noodles according to package instructions until al dente, which takes about 6-7 minutes, then drain and set them aside.

2-Shred the rotisserie chicken about 3 cups and place it in a bowl for later use.

3-In a large skillet, melt 2 tablespoons of unsalted butter over medium heat, then add 2 cloves of crushed garlic, 1/2 diced medium onion, and 3 chopped stalks of celery. Cook for 3-4 minutes until the vegetables soften.

4-Stir in 2 cups of slightly thawed frozen peas and carrots, 1 cup of slightly thawed frozen green beans, 1 tablespoon of chopped fresh thyme, salt, and pepper to taste.

5-Add 2 tablespoons of flour to coat the vegetables evenly, then pour in 1 cup of chicken broth and 1 cup of milk (or heavy cream), bringing the mixture to a simmer for 3-5 minutes.

6-Mix in 1 can (10.5 oz) of cream of chicken soup and 1 can (10.5 oz) of cream of mushroom soup until fully combined, then remove from heat.

7-In the baking dish, combine the cooked noodles, shredded chicken, and vegetable mixture, stirring well to distribute everything evenly. If you like, sprinkle the crumbled nine-inch pie crust on top.

8-Bake for 20-25 minutes until hot and bubbly, then garnish with parsley and serve warm.