Begin by boiling a large pot of water over high heat. Add the medium egg noodles and cook until just al dente, about 6-8 minutes. Drain and return to the pot.

In the same pot, add the cream of chicken soup and cream of mushroom soup, stirring until smooth. Add chicken breast, mixed vegetables, chicken broth, cheddar cheese, and sour cream. Season with garlic powder, salt, and pepper. Mix thoroughly.

Place over medium heat and allow filling to heat through, stirring occasionally for 15-20 minutes until hot and cheese is melted.

Preheat your oven to 375°F (190°C). Transfer filling into a greased casserole dish and smooth the top.

Place biscuits on top of the casserole filling with space in between for expansion as they bake.

Bake in the preheated oven for 25-30 minutes until biscuits rise and turn golden brown, with bubbling around the edges.

Remove from oven and let rest for 10-15 minutes before serving.