Boil the fingerling potatoes in a pot of water until slightly tender, then drain and set aside.
Cook the egg noodles for the suggested time on the package, and then drain and set aside.
In a large skillet, brown the chicken thighs on both sides, then remove from the skillet and set aside.
Sauté the mushrooms in the same skillet until slightly tender, then add the cream of mushroom soup, cream cheese, and a little milk to create a creamy sauce. Season with salt, pepper, and garlic powder if desired.
In a large casserole dish, combine the cooked egg noodles, fingerling potatoes, chicken, mushroom sauce, and drained corn. Mix well, then top with cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
🍴 Serve and Enjoy!
Let the casserole cool for a few minutes before serving. Garnish with chopped parsley if desired, and enjoy a delicious dinner.
