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Preheat oven to 425ºF. Butter a 3-quart baking dish. Bring a large pot of salted water to a boil. Cook noodles to al dente, typically 5 to 7 minutes. Drain and set aside. Combine panko, oil, and ¼ cup Cheddar in a bowl.
Melt butter in a large skillet over medium-high heat. Add carrots, pepper, mushrooms, lima beans, onion, garlic, and thyme. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add chicken and cook, breaking it up with a spoon, until cooked through, 3 to 4 minutes. Add flour and cook, stirring constantly, 1 minute. Add wine and cook until reduced by half, 2 to 3 minutes. Add stock and cream. Bring to a simmer and cook until just starting to thicken, 2 to 4 minutes. Discard thyme sprigs.