Place soy curls in a medium bowl; bring 1 cup of water to a boil; pour over soy curls; stir to ensure all soy curls absorb the water; let stand 10 minutes.
Drain bowl and pat dry; using a paper towel, squeeze liquid out of the soy curls.
Roughly chop soy curls into small pieces; set aside.
Pre-heat the oven to 375°F.
Cook eggless noodles according to package directions; drain and set aside.
In a large skillet, over medium-high heat, add butter.
Once melted, add onion, celery and carrots; sauté for 8 minutes, stirring occasionally; season well with salt and pepper.
Add soy curls and garlic to the skillet; continue to cook another 3 – 4 minutes.
Stir in flour; continue to cook, stirring continuously for 2 minutes.
In a small saucepan, over medium heat, add broth and milk; remove from heat just before mixture begins to boil,
To the skillet already being used, slowly wisk in heated broth and milk; continue to cook, stirring continuously, for 3 to 4 minutes or until sauce thickens.
Stir in the frozen corn and peas; continue to cook until heated through; approximately 2 minutes.
Stir in nutritional yeast, if using, 1/2 cup cheddar and sour cream; continue to cook, stirring until dissolved; remove from heat.
Stir in noodles until well coated; transfer to a greased 2-quart baking dish; top with remaining cheese and sprinkle crushed panko crumbs over casserole.
Place in the pre-heated oven and bake, uncovered, for 25 – 30 minutes.
Remove from the oven and allow to stand 5 minutes before serving.
