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Bring a large pot of water to a boil. Add the egg noodles and cook them according to the package directions until they are al dente. Once cooked, drain the water set the noodles to the side, cool with water.
To the pot add all the "wet" ingredients. Pour in the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream; then add the garlic powder, salt, and black pepper.
Next add the drained chicken breast (or rotisserie chicken, if using), shredded cheddar cheese, frozen mixed vegetables. Stir everything together until well mixed.
Place the pot with the combined mixture over medium heat. Cook, stirring occasionally, for 15-20 minutes, or until everything is heated through and the cheese is melted. The mixture should be creamy and the vegetables tender.
Serve the hot chicken noodle casserole alongside Pillsbury Grands biscuits or your preferred biscuit choice.