Cooking Directions:
1. In a medium bowl, combine panko bread crumbs, melted butter, salt and ground black pepper. Set topping ingredients aside.
2. Preheat oven to 400° F.
3. Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, carrots, onions and garlic powder for 3 to 4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally.
4. Add cream cheese, Parmesan and uncooked noodles. Stir until well blended. Sprinkle flour over top of mixture. Stir and cook for 1 to 2 minutes, or until mixture begins to thicken.
5. Fold in chicken. Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture.
6. Bake uncovered 15 minutes.
7. Remove from oven and let stand 10 minutes.