Bring a large pot of water to a boil. Add the egg noodles and cook them according to the package directions until they are al dente. Once cooked, drain the water and return the noodles to the pot.

To the pot with the drained noodles, add the cream of chicken soup, cream of mushroom soup, drained chicken breast (or rotisserie chicken, if using), frozen mixed vegetables, chicken broth, shredded cheddar cheese, sour cream, garlic powder, salt, and black pepper. Stir everything together until well mixed. I like to make sure every noodle gets coated for flavor in every bite.

Place the pot with the combined mixture over medium heat. Cook, stirring occasionally, for 15-20 minutes, or until everything is heated through and the cheese is melted. The mixture should be creamy and the vegetables tender.

Serve the hot chicken noodle casserole alongside Pillsbury Grands biscuits or your preferred biscuit choice. I like to bake the biscuits fresh so they're nice and warm for serving.