Step 1

In a Dutch oven or pot, saute the chopped onion in the butter for 4-5 minutes over medium heat. Stir in the garlic and cook for 30 seconds.

Step 2

Add in the chicken broth, heavy cream, and cream of mushroom soup. Stir until combined and increase the heat to high. Once boiling, add in the egg noodles.

Step 3

Cook for 10 minutes, uncovered, stirring often. Turn the heat down to medium or medium-low to maintain a rapid simmer.

Step 4

Stir in the chicken and let it warm through, then season with salt & pepper as needed and top with fresh parsley if using.

Step 5

Serve immediately and enjoy.