Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Combine chicken, noodles, soups, sour cream, milk, garlic powder, onion powder, and half the cheddar in a large bowl. Stir well.
Fold in peas and carrots, then season with salt and pepper.
Pour mixture into baking dish and top with remaining cheese.
Mix crackers with melted butter and sprinkle over casserole.
Bake 25–30 minutes until bubbly and golden.
Let cool slightly, garnish with parsley, and serve.
