Preheat the oven to 350°F (175°C).

Cook egg noodles in a large pot of salted water for about 6 minutes until al dente. Drain and set aside.

Mix cream of chicken soup, sour cream, and half of the shredded cheddar cheese in a bowl until smooth.

Fold the cooked noodles and shredded chicken into the cream mixture until evenly coated.

Grease a 9x13-inch baking dish and spread the noodle-chicken mixture evenly.

Mix crushed buttery round crackers with melted butter and sprinkle over the casserole.

Bake in the preheated oven for 25-30 minutes until bubbly and golden brown on top.

Let cool for about 5 minutes before serving. Garnish with chopped parsley if desired.