By An Edible Mosaic
Add the butter to a medium saucepan over medium heat. Once melted, whisk in the flour. Cook 1 minute, whisking occasionally.
Whisk in the chicken stock, milk, dried minced onions, garlic powder, salt, and black pepper. Bring to a boil.
Whisk in the cream cheese until the sauce is smooth and creamy. Remove from the heat.
Add the egg noodles, chicken, peas, and carrots to a large bowl. Pour on the creamy sauce and stir to coat.
Spread the egg noodle mixture into a casserole dish, and sprinkle the breadcrumb mixture on top. Cover with foil, and bake until warm throughout, about 15 to 20 minutes. Remove the foil and broil a couple minutes to brown the top.