Creamy Chicken and Noodles

In a large skillet over medium heat, melt the butter. Add the chopped onion, carrots, and celery and cook until they begin to soften.

Sprinkle the flour over the vegetables and stir to combine. Cook for about one minute to form a roux.

Slowly pour in the chicken broth while stirring continuously. Add your desired seasonings (salt and pepper). Bring the mixture to a simmer.

Season the chicken breasts and place them into the simmering sauce, ensuring they are submerged.

Cover the skillet and let the chicken cook through completely, about 15-20 minutes.

While the chicken is cooking, bring a separate pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.

Once the chicken is cooked, remove it from the skillet and shred it using two forks. Return the shredded chicken to the sauce.

Stir the heavy cream into the skillet.

Add the cooked and drained egg noodles to the skillet.

Stir everything together until the noodles are fully coated in the creamy sauce.

Garnish with fresh parsley and serve immediately.