Cook the chicken. Place the chicken thighs in a single layer in a large pan, cover with cold water, and bring to a gentle simmer. Let them poach for 15 minutes until the meat is firm to the touch and no longer pink in the centre. The water should tremble, not boil fiercely. Lift the chicken out onto a board and, when cool enough to handle, shred the meat into bite-sized pieces. Reserve 250ml of the poaching liquid.

Boil the noodles. Cook the egg noodles in a large pot of salted boiling water until just shy of al dente — about 1 minute less than the packet suggests. Drain them well, then toss with a little butter or oil to stop them clumping. The noodles should be glossy and separate, not sticky.

Build the sauce base. In a large, heavy-based saucepan or Dutch oven, melt the butter over a medium heat. Add the diced onion and cook, stirring occasionally, until it turns a pale gold and gives off a sweet, mellow smell — about 6 minutes. Add the minced garlic and cook for another minute until fragrant, but not coloured.

Make the roux. Sprinkle the flour over the onions and stir constantly with a wooden spoon for 2 minutes. The mixture will look like a thick paste and smell toasted and nutty. This is the moment the sauce gets its soul.

Whisk in the liquid. Slowly pour in the warm chicken stock, the reserved poaching liquid, and the double cream, whisking all the while. Keep whisking until the sauce is smooth and begins to thicken — you will feel it resist the spoon slightly. Bring it to a gentle simmer, then reduce the heat. The sauce should coat the back of a spoon in a velvety layer.

Season and combine. Stir in the dried thyme, smoked paprika, plenty of salt, and a generous grind of black pepper. Add the shredded chicken, frozen peas, and half the grated cheddar. Stir until the cheese melts into the sauce. The colour will shift to a warm, creamy gold.

Fold in the noodles. Add the drained noodles to the sauce and fold gently with a spatula until every strand is coated. The mixture should look lush and saucy, not dry. If it seems a little tight, loosen it with a splash of warm milk or stock.

Assemble the bake. Transfer the whole mixture into a buttered baking dish (roughly 30cm x 20cm). Sprinkle the remaining cheddar over the top, followed by the breadcrumbs if using. The surface should look like a patchwork of cheese and golden crumbs.

Bake until bubbling. Place the dish in a preheated oven at 190°C (fan 170°C) for 25–30 minutes. You are looking for the sauce to bubble up around the edges and the top to turn a deep, speckled gold. When it comes out of the oven, let it rest for 5 minutes — the sauce will settle and become even creamier.

Finish and serve. Scatter fresh parsley over the top just before serving. The first spoonful should be piping hot, with tender chicken, soft noodles, and a sauce that clings to everything like a good hug.