1-First, cook 12 ounces of egg noodles according to package directions until al dente, then drain and set them aside.

2-Next, melt 2 tablespoons of butter in a large skillet over medium heat, and add 1 large diced yellow onion, 3 minced garlic cloves, and 1 1/2 cups thawed frozen mixed vegetables.

3-Season the mix with 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté until the onions soften, about 5 minutes.

4-Stir in 2 tablespoons of all-purpose flour to coat the vegetables, then slowly pour in 1 cup chicken broth and 1 cup heavy cream, bringing it to a simmer.

5-Cook and stir occasionally until the sauce thickens, around 5 minutes, then add the cooked noodles and 2 cups shredded cooked chicken, mixing everything well.

6-Adjust the seasoning with salt and pepper to taste, and if you like, garnish with 2 tablespoons chopped fresh parsley.

7-For variations, you can add red pepper flakes or cayenne powder for a bit of spice to liven things up.