Chickpea Noodle Casserole {Vegan}

Name: Chickpea Noodle Casserole {Vegan}
Cuisine: American, Mediterranean
Ingredients: 4 oz. Pasta (egg-free egg noodles, if you can find them Rotini also works really well.); 1 C of canned Chickpeas (pulse a few times in a food processor, but do NOT puree); 4-6 oz. Mushrooms (sliced and sauteed); 1 medium Onion (diced and sauteed (half for the pasta and half for the sauce)); 1/2 C frozen Peas (optional); Salt and Pepper (to taste); 1 Tbl Oil (Coconut, Canola, etc.); 1 C Vegetable Broth; 1/2 C Almond or Coconut Milk Creamer (we love the So Delicious Dairy Free brand); 2 Tbl Nutritional Yeast; 1/4 C vegan Parmesan (such as Go Veggie, Parma, etc.); 1/4 tsp Salt; 1/4 tsp Pepper; 1/8 tsp Garlic Powder; 1/8 C Panko Bread Crumbs; 1/8 C vegan Parmesan (such as Go Veggie, Parma, etc.); Parsley (for garnish)