Preheat the oven to 425°F. Bring a pot of salted water to a boil and cook the egg noodles until al dente, according to package instructions. Drain well.

In a large mixing bowl, combine the cooked noodles, diced cooked chicken, condensed cream of chicken soup, milk, frozen peas or mixed veggies, and black pepper. Stir until everything is evenly coated.

Pour the mixture into a greased 2-quart baking dish and spread it evenly.

In a small bowl, mix together the shredded cheddar cheese, breadcrumbs, and melted butter. Sprinkle this mixture evenly over the top of the casserole.

Bake for 20 minutes until hot and bubbly. If you’d like, broil the casserole for 1 minute at the end to brown the topping and make it extra crispy.

Let cool for a few minutes before serving.