Boil a large pot of water and cook the egg noodles until al dente.
In a large mixing bowl, combine the cream of chicken soup, mayonnaise, sour cream, grated Parmesan cheese, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well until the ingredients are fully combined.
Add the shredded chicken, cooked noodles, and blanched broccoli florets to the mixing bowl and mix everything together until they are fully coated in the sauce.
Pour the mixture into a 9x13 inch baking dish.
Sprinkle the shredded cheddar cheese evenly over the top of the chicken and broccoli mixture.
In a separate mixing bowl, combine the panko breadcrumbs and melted butter. Mix well until the breadcrumbs are fully coated in the butter.
Sprinkle the buttered breadcrumbs evenly over the top of the cheddar cheese.
Place the baking dish in the oven and bake for 20 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
Remove the casserole from the oven and let it cool for a few minutes before serving.