Creamy Chicken and Noodles

Chop the celery, carrots, and onion.

In a large skillet over medium-high heat, melt the butter. Add the chopped vegetables and cook until they begin to soften, about 5-7 minutes.

Stir in the minced garlic, then sprinkle the flour over the vegetables. Cook for 1 minute, stirring constantly to cook out the raw flour taste.

Gradually pour in the chicken broth, stirring continuously to create a smooth gravy. Season with salt and pepper. Bring to a simmer and cook until the gravy has thickened.

Season the chicken breasts with salt and pepper and place them in the skillet, nestling them into the gravy.

Cover the skillet, reduce the heat to low, and simmer for 15-20 minutes, or until the chicken is cooked through.

While the chicken is cooking, bring a separate pot of salted water to a boil. Cook the egg noodles according to package directions, then drain.

Once cooked, remove the chicken from the skillet. Use two forks to shred the chicken, then return it to the skillet.

Stir the heavy cream into the skillet.

Add the cooked and drained egg noodles to the skillet. Stir everything together until the noodles are well-coated in the creamy sauce.

Garnish with fresh parsley and serve immediately.