1 pound egg noodles
Salt
2 tablespoons extra-virgin olive oil (EVOO)
4 boneless, skinless chicken breasts, chopped into bite-size pieces
2 cups shredded or grated carrots
1 large onion, chopped
2 ribs celery, chopped
3 cloves garlic, finely grated or chopped
1 fresh or dry bay leaf
Freshly ground black pepper
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine (eyeball it)
2 cups chicken stock (eyeball it)
2 cups milk (eyeball it)
1 10-ounce box frozen peas
20 leaves basil, roughly chopped or torn
1/4 cup (about a handful) flat-leaf parsley leaves, roughly chopped
1 cup plain bread crumbs
1/2 cup (2 handfuls) shredded Italian 3-cheese mix
Serves 4