1. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 2-3 minutes.
3. Add the diced carrots and celery to the skillet, cooking until they begin to soften, about 5 minutes.
4. Push the vegetables to one side of the skillet and add the diced chicken to the other side. Cook until the chicken is no longer pink, about 5-7 minutes.
5. Sprinkle the flour over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 2 minutes to remove the raw flour taste.
6. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
7. Stir in the frozen peas and heavy cream, allowing the mixture to simmer for another 2-3 minutes.
8. Season the sauce with salt and pepper to taste. Adjust seasoning as needed.
9. Add the cooked egg noodles to the skillet, tossing gently to coat them in the creamy sauce. Cook for an additional 2-3 minutes to heat everything through.
10. Serve the Chicken Pot Pie Noodles hot, garnished with chopped fresh parsley if desired.

Conclusion

There you have it – a tantalizing Chicken Pot Pie Noodles recipe that’s bound to become a family favorite. With its rich and creamy sauce, tender chicken, and hearty vegetables, it’s the ultimate comfort food dish for any occasion. So gather your loved ones and enjoy this delicious twist on a beloved classic!