Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.

Cook the egg noodles in salted boiling water, removing them 2 minutes before the package cook time. Drain well and set aside.

In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.

Add the cooked turkey, drained egg noodles, frozen peas, and 1 cup of the shredded cheddar cheese to the bowl. Stir until everything is well combined and coated in sauce.

Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.

In a small bowl, toss the panko breadcrumbs with the melted butter until evenly coated. Sprinkle the buttered breadcrumbs over the cheese in an even layer.

Bake uncovered for 30 to 35 minutes, until the topping is deep golden brown and the edges are bubbling. Let rest for 5 minutes before serving.