Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add wide egg noodles and cook them for about 6 minutes, or until al dente. Drain the noodles in a colander and set them aside while you prepare the rest of the casserole.

In a spacious mixing bowl, combine the cream of chicken soup, sour cream, and half of the shredded cheddar cheese. Use a whisk or spatula to blend these ingredients until smooth.

Gently fold the cooked noodles and shredded chicken into the creamy mixture, ensuring everything is evenly coated.

Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by lightly greasing it. Pour the noodle and chicken mixture into the dish, spreading it out evenly.

Sprinkle the remaining shredded cheddar cheese generously over the surface of the casserole.

Place the casserole in the preheated oven and bake for 25 to 30 minutes until the top is golden brown.

Once baked, remove the casserole and let it rest for about 5 minutes before serving.