Bring a large pot of salted water to a boil. Cook the wide wavy egg noodles 1-2 minutes shy of package instructions (al dente). Drain and set aside.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the bite-sized chicken breast chunks. Season with a pinch of salt and pepper. Sear for 3-4 minutes until lightly browned and mostly cooked through. Remove and set aside.

In the same skillet, lower heat to medium. Melt 4 tbsp of butter and sauté the diced orange carrots for 3-4 minutes. Sprinkle the all-purpose flour over the butter and whisk constantly for 1 minute.

Slowly pour in the chicken broth and heavy cream while continually whisking. Add garlic powder, onion powder, salt, and black pepper. Simmer for 3-5 minutes until you achieve a thick ivory-colored cream sauce that coats the back of a spoon.

Remove skillet from heat. Gently fold in the cooked chicken, cooked egg noodles, and bright green sweet peas until completely enveloped in the sauce. Transfer the mixture to a 9x13-inch rectangular ceramic baking dish.

Toss the crushed crackers with 2 tbsp of melted butter. Sprinkle the shredded mozzarella cheese evenly over the casserole, then layer the buttery cracker crumbs on top. Bake uncovered at 375°F (190°C) for 15-20 minutes until bubbling and you have a toasted golden-brown crushed cracker topping. Garnish with chopped fresh parsley before serving.