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Mix together the cream cheese, Worcestershire, salt, scallions, garlic and crab in a large bowl. Set aside.
After the egg noodles are drained add them back to the pan with a knob of butter.
In a medium saucepan melt the butter and whisk in the flour to make a roux.
Slowly add the milk and cook stirring frequently until thickened. Season with salt and white pepper.
In a prepared baking dish add half of the noodles. Spread over half of the crab mixture followed by half of the sauce. Repeat and bake covered at 375 for 30 minutes.
While the casserole is baking mix together the panko, parsley, Parmesan and butter.
Remove the foil from the casserole and increase the temperature to 425.
Top with the panko and return to oven for about 10 minutes until the top is golden and the casserole is bubbly.
Serve topped with sweet chili sauce if desired.