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

In a large mixing bowl, combine cream of chicken soup and sour cream until smooth. Fold in half of the shredded cheddar cheese.

Gently fold in the cooked egg noodles and rotisserie chicken, ensuring all ingredients are evenly coated.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and pour in the casserole mixture, spreading evenly.

Sprinkle the remaining shredded cheddar cheese over the top of the casserole.

Bake in the preheated oven for 25–30 minutes until hot and bubbly with a golden crust.

Allow to rest for 5 minutes before serving. Optionally garnish with chopped parsley.