Preheat the oven to 180°C (fan-forced). Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to the packet instructions until al dente. You want them just tender with a slight bite—they’ll continue cooking in the oven. Drain well and set aside.

While the noodles cook, melt the butter in a large frying pan over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until it turns soft and translucent with a sweet, fragrant aroma. Add the minced garlic and cook for another minute until it smells fragrant but not browned.

Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes. You’ll see it form a thick paste that coats the onions. This is your roux, and it should smell slightly nutty and look pale golden.

Gradually pour in the chicken stock while whisking continuously to prevent lumps. The mixture will start to thicken within a minute or two. Once smooth, stir in the double cream, dried thyme, and paprika. Let it simmer gently for 3–4 minutes until the sauce is thick enough to coat the back of a spoon, with a glossy, velvety sheen.

Add the shredded chicken and frozen peas to the sauce, stirring well to combine. Season generously with salt and black pepper. Taste and adjust the seasoning—the sauce should be rich and well-balanced. Fold in the cooked noodles until everything is evenly coated in that creamy sauce.

Transfer the entire mixture into a large baking dish (about 30cm x 20cm works well). Sprinkle the grated cheddar cheese evenly over the top in a thick layer. Bake for 20 minutes until the cheese is melted and bubbling, with golden brown patches forming on the surface. The edges should be just starting to crisp, and the whole kitchen will smell gloriously savoury.

Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to settle and thicken slightly, making it easier to serve. Garnish with fresh parsley if you like. My husband, who's usually picky, asked for seconds!