Preheat oven to 350°F

Boil the egg noodles al dente. Drain. Return noodles to pot. I like to melt in a few pads of butter here to the noodles while they are still hot but that is optional.

In a pot with cooking oil combine the FIRST TEN INGREDIENTS and cook until chicken is slightly browned

Take your pot with the FIRST TEN INGREDIENTS and dump it into the pot with the egg noodles. Mix together.

Now take your pot that had the chicken in it and add the soup and milk to it. Scrape up any of the goodness left in the pot by the chicken as to help give it flavor. Stir until smooth and heated through. I also like to melt more butter into the soup here but once again that is optional.

Whisk all the grated cheeses into the soup

Add the broccoli into the pot with the egg noodles.

Add soup mixture to pot with the egg noodles and broccoli. Mix well. Take this mixture and dump it into a 9 by 13 inch greased baking dish or casserole tray. Add a little extra cheese to the top if you want here.

Bake covered at 350°F for 45 minutes

Remove from oven and remove cover

Spread bread crumbs over casserole and place back in the oven uncovered until slightly browed