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Preheat the oven to 350º Fahrenheit and grease a 9x13” casserole dish.
Boil the egg noodles according to the package directions until they are al dente (cooked, but firm) in a large pot. Drain and set them aside.
Mix the cream of chicken soup, cheddar cheese soup, sour cream, heavy cream, and onion powder in a large bowl and combine until smooth. Gently fold in the boiled egg noodles, cooked and chopped chicken, frozen peas and carrots, and shredded cheddar cheese.
Transfer the chicken noodle mixture to the bottom casserole dish and smooth it into an even layer.
In a small bowl, combine the crushed crackers and melted butter. Top the chicken noodle mixture with the buttered crackers.
Bake the casserole for 35-40 minutes or until it is hot and bubbly and the topping is golden brown. OPTIONAL - Garnish with fresh chopped parsley if desired and serve.