1. Preheat the oven to 375°F and lightly grease a casserole dish.

2. Cook the egg noodles until just tender, then drain well.

3. In a large bowl, stir together the cream of chicken soup, sour cream, chicken broth, onion, garlic, black pepper, paprika, and half of the cheddar cheese.

4. Fold in the shredded chicken and mixed vegetables until evenly coated.

5. Add the cooked noodles and gently stir until everything is combined.

6. Spread the mixture into the prepared casserole dish and sprinkle the remaining cheddar cheese over the top.

7. In a small bowl, mix the crushed cornflakes or crackers with melted butter and Parmesan cheese.

8. Scatter the crunchy topping evenly over the casserole.

9. Bake for 25 to 30 minutes, until the edges are bubbling and the topping is golden brown.

10. Let the casserole rest for 5 minutes, then garnish with fresh parsley and serve warm.