My neighbor brought this to a potluck once and it disappears fast every single time.

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish so the noodles don’t stick and the edges can turn nicely golden.

Bring a large pot of salted water to a boil. Add the egg noodles and cook just until barely al dente, 1–2 minutes less than the package directions, since they will finish cooking in the oven. Drain well and set aside.

In a large mixing bowl, whisk together the whole milk and condensed cream of chicken soup until the mixture is smooth and no lumps of soup remain.

Stir 3 cups of the shredded Swiss cheese into the milk-soup mixture until it’s evenly distributed. It doesn’t need to melt completely; you just want the cheese mixed throughout.

Add the drained egg noodles to the bowl and gently fold everything together until the noodles are well coated in the creamy Swiss mixture.

Pour the noodle mixture into the prepared 9×13-inch glass baking dish, spreading it out into an even layer so it bakes uniformly.

Sprinkle the remaining 1 cup of shredded Swiss cheese evenly over the top, making sure to cover the noodles from edge to edge. This is what will melt into that bubbly, golden-brown top layer.

Place the baking dish on the center rack of the preheated oven and bake for 30–35 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted with golden browned spots.

If you like extra color on top, you can bake it for an additional 5 minutes, watching closely so the cheese doesn’t burn. The edges should be browned and the center hot and creamy.

Remove the dish from the oven and let the casserole rest for about 10 minutes before serving. This short rest helps the sauce thicken slightly so each scoop holds together while still staying wonderfully creamy.

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