Vegetable Noodle Casserole in 40 Minutes

Instructions:

1. Bring a large pot of salted water to a boil. Add the egg noodles and cook for 2 minutes less than the package directions so they remain al dente. Drain and place in a baking dish.
2. In a skillet over medium heat, melt 2 tbsp of butter. Sauté the onion and celery until translucent (about 5 minutes). Stir in the peas, carrots, and corn, cooking until heated through.
3. In the same skillet or a separate saucepan, melt 4 tbsp of butter. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and turns a pale gold.
4. Slowly pour in the milk, whisking constantly to prevent lumps. Simmer on low heat until the sauce thickens enough to coat the back of a spoon.
5. Stir in the garlic powder, smoked paprika, salt, pepper, and nutmeg. Remove from heat.
6. Pour the creamy sauce over the noodles and vegetables in the baking dish. Fold gently until every noodle is enveloped in the sauce.
7. In a small bowl, combine Panko, Parmesan, melted butter, and parsley. Sprinkle evenly over the top.
8. Bake at 375°F (190°C) for 20–25 minutes, or until the edges are bubbling and the crust is golden brown.