1. 1. Preheat the oven to 350°F (175°C).

2. 2. Cook the egg noodles according to package instructions. Drain and set aside.

3. 3. In a skillet, cook the diced onion and minced garlic until softened.

4. 4. Add the boneless chicken breast halves to the skillet and cook until no longer pink.

5. 5. Stir in the condensed cream of chicken soup and corn kernels. Cook until heated through.

6. 6. In a greased casserole dish, layer half of the cooked noodles, followed by the chicken mixture, and then the remaining noodles.

7. 7. Sprinkle shredded cheddar cheese on top of the casserole.

8. 8. Cover the dish with foil and bake for 25 minutes.

9. 9. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

10. 10. Serve hot and enjoy!