Preheat your oven to 350°F. Lightly grease a 3-quart casserole dish with non-stick spray.
In a large skillet, brown the ground chuck. Once done, mix in the onions and mushrooms, and sauté until onions turn translucent.
Introduce the minced garlic and stir for about 30 seconds.
Gradually sprinkle the flour over the mix, continuously stirring for about 2 minutes.
Slowly pour the chicken and beef broths into the skillet, ensuring to scrape off any flavor-filled bits from the pan's base.
Incorporate the sour cream, ranch dressing, salt, and pepper into the mixture.
Fold in the cooked egg noodles, ensuring an even spread.
Transfer the mixture to your pre-prepared casserole dish.
In a separate bowl, amalgamate the Panko breadcrumbs, melted butter, and parsley. Evenly distribute this breadcrumb blend over the stroganoff.
Allow it to bake for 30 minutes or until you notice a bubbling effect.
Once baked, set it aside to cool for approximately 10 minutes before serving.
