Cook the Egg Noodles: Boil a large pot of salted water, cook the noodles until just al dente, then drain and set aside.
Make the Creamy Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Slowly add chicken broth and milk, whisking until smooth and thickened. Stir in garlic powder, onion powder, dried basil, salt, and pepper.
Prepare the Cheese Mixture: In a mixing bowl, combine cottage cheese, beaten egg, parmesan, and 1 cup mozzarella.
Assemble the Casserole: In a large bowl, mix together cooked chicken, egg noodles, creamy sauce, and cheese mixture until well combined.
Bake: Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle extra mozzarella on top. Bake at 375°F for 25–30 minutes, or until bubbly and golden brown.
Serve: Let cool for 10 minutes before serving. Enjoy with a fresh salad or roasted vegetables