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Preheat the oven to 190°C (Gas Mark 5) and lightly grease a 23 x 33 cm baking dish.
Cook the egg noodles following the pack instructions; drain and set aside.
Melt the butter in a large frying pan over a medium heat.
Add the onion and cook for about 5 minutes, until softened and translucent.
Stir in the garlic and cook for a further minute, until fragrant.
In a large bowl, whisk together the condensed cream of chicken soup, sour cream and chicken stock until smooth.
Season with the dried thyme, ground black pepper and a pinch of salt.
Fold in the shredded chicken, cooked onion and garlic, frozen mixed vegetables, cooked egg noodles and grated Cheddar until well combined.
Transfer the mixture to the prepared dish and spread out evenly.
Mix the breadcrumbs with the melted butter in a small bowl, then sprinkle over the top of the casserole.
Bake for 25–30 minutes, until the edges are bubbling and the topping is golden brown.
Leave to rest for 5–10 minutes before serving.