Preheat oven to 350 degrees F.

Bring a pot of salted water to boil over medium-high heat. Add the pasta and cook to package directions. Drain and set aside.

Meanwhile, in a medium saucepan over medium heat, bring chicken broth and half a cup of milk to a simmer. While the broth is coming to a simmer, whisk together flour and remaining 1 cup of milk in a small bowl until thick and smooth. Pour into the saucepan with the broth and continue whisking over low heat while it simmers. Continue to whisk until thickened; about 5 minutes. Remove from heat.

In a large bowl, combine thickened chicken broth mixture, sour cream and onion soup mix until well mixed. Add chicken, noodles and green beans and stir to coat completely. Pour into a large baking dish. Cover with foil and bake for 25-30 minutes.

Uncover and top with the french fried onions; bake for an additional 5-7 minutes or until onions are crispy and golden brown.

Cool for several minutes. Garnish with fresh minced parsley if desired.