Preheat your oven to 425°F (220°C).

In a large pot, bring water to a boil and cook the dry egg noodles for about 6-8 minutes until al dente. Drain and set aside.

In a 2-quart baking dish, mix together the drained egg noodles, diced cooked chicken, condensed cream of chicken soup, milk, frozen peas or veggie medley, and black pepper.

In a separate bowl, mix shredded cheddar cheese, breadcrumbs, and melted butter until evenly combined.

Sprinkle the breadcrumb mixture over the casserole evenly.

Bake for about 20 minutes until hot, bubbly, and the top is golden brown. Broil for an additional minute for extra crispiness if desired.

Let the casserole rest for about 5 minutes before serving.