Preheat your oven to 425 degrees. Spray a 13 by 9 casserole dish with cooking spray and set aside.
Cook the pasta in chicken stock with two bay leaves thrown into the water according to package directions. Reserve 2 cups of the cooking liquid. Drain and set aside. Note the instructions on the egg noodles for using in a casserole, you will likely need to cut the boiling time by half.
Melt the butter over medium low heat in a large sauce pan. Add the celery, onion, carrots and garlic to the pan. Cook until the veggies are soft and tender.
Add the flour to the pan, mixing it in to make a paste. Very slowly add the reserved cooking stock. Approximately a tablespoon of stock at a time, waiting until the last bit of stock was completely combined before adding the next bit.
Now slowly add the milk.
Once all the milk is mixed in, add the parsley and basil. Then season to taste with salt and pepper. Stir in the chicken, cooked noodles, and one and a half cups of the cheese. Pour the mixture into the greased casserole dish and top with the remaining 1 1/2 cups of cheese.
Bake for 10 minutes or until your desired level of cheese browning.
Note: If you would like to make this casserole the night before, follow all the steps up until adding the second half of the cheese. Cover and put in the refrigerator. When ready to bake, remove from the refrigerator while the oven preheats. Top with the remaining cheese. Bake for 35 minutes.