Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain the noodles and set them aside, saving a little pasta water for later if needed.
2. Make the Sauce:
While the noodles are cooking, heat the olive oil or butter in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add the Vegetables and Broth:
Add the frozen peas and carrots (or other vegetables) to the skillet and cook for about 2-3 minutes until heated through.
Pour in the chicken broth and bring the mixture to a simmer.
Stir in the cream of chicken soup and heavy cream (or milk), mixing well. Let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
4. Add the Chicken and Seasonings:
Stir in the shredded chicken, dried thyme, dried parsley, salt, and pepper. Continue to simmer for another 2-3 minutes to heat the chicken through and blend the flavors.
5. Combine with Noodles:
Add the cooked noodles to the sauce, stirring gently to coat them evenly. If the sauce is too thick, you can add a little of the reserved pasta water to thin it out to your desired consistency.
6. Optional Cheese:
If you like, stir in shredded cheddar cheese for a cheesy, creamy version of the dish. Stir until the cheese is fully melted and the sauce is smooth.
7. Serve:
Taste the dish and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra parsley or a sprinkle of cheese if desired.
