Preheat the oven to 375° (if serving that day).
Heat a skillet to medium-high heat on the stovetop. Add the cooking oil.
Sprinkle seasoning salt on the chicken strips and add to the skillet.
Add the egg noodles to the boiling water and cook according to the package directions or until just al dente. Drain.
Once the chicken is cooked through, remove it from the heat and set it aside.
Add the cooked noodles to a large casserole or baking dish. Pour in the pasta sauce and give it a good stir.
Lay the chicken strips on top of the pasta so that it covers it.
Sprinkle the rosemary and thyme over the top of the whole thing.
Cover everything with the grated cheese.
Prepare as above, but do not bake. (follow steps #1 through #11) Ensure that you are using a freezer-safe baking dish.
Cover with 2 layers of tin foil. Freeze.
Remove from freezer and thaw. Bake at 375° for 35 minutes. Remove the foil and bake another 5 minutes to melt the cheese.
*Note that if you absolutely cannot find fresh rosemary or thyme, you can use dried, but it really does enhance the flavour of this dish to use the fresh herbs.