Preheat your oven to 425°F (220°C).

Boil a pot of water and cook the dry egg noodles according to the package instructions until al dente. Drain and set aside.

In a 2-quart baking dish, mix together the cooked noodles, shredded chicken, cream of chicken soup, milk, frozen veggies, and black pepper. Stir well.

In a separate bowl, combine shredded cheddar cheese, breadcrumbs, and melted butter. Mix until evenly coated.

Spread the cheese and breadcrumb mixture evenly over the casserole. Bake for 20 minutes until bubbly and golden brown.

For a crunchier topping, broil for 1 minute after baking, watching closely to prevent burning.

Let the casserole rest for about 5 minutes before serving.