Chicken Casserole with Noodles

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.

Meanwhile, melt butter in a large skillet over medium-high heat. Add carrots, celery, and onion and saute until just tender, about 5 minutes.

While vegetables are cooking, mix condensed mushroom and chicken soups with sour cream in a large bowl.

Add egg noodles, cooked carrot mixture, chicken, mushrooms, and peas; stir to combine. Pour into a 9x13-inch baking dish and spread in an even layer. Lay American cheese slices over top, sprinkle with bread crumbs, and drizzle with olive oil.

Bake in the preheated oven until golden brown and bubbly, 30 to 45 minutes.