Preheat your oven to 425°F (220°C).

In a large pot, bring water to a rolling boil. Add your egg noodles and cook them until al dente, about 7-9 minutes. Once cooked, drain the noodles thoroughly.

In your greased 2-quart baking dish, combine the drained egg noodles, diced cooked chicken, condensed cream of chicken soup, and milk. Stir in the frozen peas and sprinkle with black pepper. Mix everything until well combined.

In a small mixing bowl, combine the shredded cheddar cheese, breadcrumbs, and melted butter. Stir until the breadcrumbs are well coated.

Evenly spread the breadcrumb mixture over the chicken and noodle mixture in the baking dish.

Place the casserole in the preheated oven and bake for about 20 minutes until hot and bubbly. Broil for an additional minute for a crispy topping.

Let your Chicken Noodle Casserole rest for a few minutes before serving.