Preheat your oven to 350°F (175°C) and generously spray a baking dish with nonstick cooking spray.

Cook the egg noodles in a pot of salted boiling water until they're al dente, about 7-8 minutes. Drain and set aside.

Sauté the chicken breasts in a skillet with oil over medium heat until golden brown, about 5-6 minutes per side. Shred the chicken into bite-sized pieces.

Sizzle the minced garlic in the same skillet for about 30 seconds. Add cream of chicken soup, soy sauce, and chicken broth, stirring until smooth.

Combine shredded chicken, cooked noodles, and creamy sauce in a large bowl, mixing until well coated.

Transfer the mixture into the prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until bubbly and golden brown.