Butter a 3-quart casserole dish (or use a 13 x 9-inch baking dish).
Cook the egg noodles in boiling water with 1 tablespoon salt until al dente; drain then place in a large bowl and toss with 1 tablespoon butter or oil, set aside.
In a large skillet melt butter over medium heat; add in onion, garlic, bell pepper, celery and jalapeno pepper; saute for 4-5 minutes or until tender.
Add in soup, half and half or milk, cooked chicken and seaoned salt; bring to a simmer over medium heat stirring with a wooden spoon until heated through and well combined.
Add the chicken mixture to the cooked noodles in the bowl; toss to combine then season with black pepper to taste and more salt if desired.
Transfer to a buttered casserole dish.
In a bowl mix together breadcrumbs with Parmesan cheese then sprinkle evenly over casserole (if you are using grated cheddar cheese omit this step and sprinkle the grated cheese ontop of casserole the last few minutes of baking).
Bake for about 20-25 minutes or until heated through and the topping is golden brown.