1-First, cook the 12 ounces of egg noodles according to the package instructions, then drain them.

2-Next, in a large skillet, melt the 2 tablespoons of butter over medium heat and add the diced yellow onion, minced garlic, and 1 ½ cups of thawed frozen mixed vegetables. Season with 1 teaspoon of dried thyme, plus salt and pepper to taste, and cook until the onions soften, about 5 minutes.

3-Stir in the 2 tablespoons of all-purpose flour to coat the vegetables evenly. Gradually add the 1 cup of chicken broth and 1 cup of heavy cream, bringing the mixture to a simmer. Continue cooking and stirring occasionally until the sauce thickens, which takes about 5 minutes. For variations, you can learn more about buttered egg noodles to enhance your pasta choices.

4-Finally, mix in the cooked egg noodles and 2 cups of shredded cooked chicken breast, stirring everything together until well combined. Adjust the seasoning with more salt and pepper as needed, and garnish with the optional 2 tablespoons of chopped fresh parsley if you like. This step-by-step approach ensures a delicious result every time, making it perfect for beginners or experienced cooks.