Instructions

• Bring a large pot of salted water to a boil. Cook 9 ounces egg noodles according to package directions. Drain and set aside.
• In a large skillet or Dutch oven, melt 2 tablespoons butter over medium heat.
• Add 1 medium diced onion, 1 diced celery rib, and 2 peeled and diced carrots. Cook 3 minutes, stirring occasionally, until the vegetables begin to soften.
• Add 1/2 teaspoon garlic powder, 1/2 teaspoon poultry seasoning, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons all-purpose flour. Stir to coat the vegetables and cook 1 minute to remove the raw flour taste.
• Gradually whisk in 2 cups chicken broth until the mixture is smooth. Then whisk in 2 cups heavy cream.
• Bring the sauce to a simmer. Add 2/3 cup frozen peas and 2/3 cup frozen corn and simmer 4 to 5 minutes, stirring occasionally, until the sauce has thickened.
• Stir in 2 1/2 to 3 cups shredded cooked chicken and 1/3 cup shredded Parmesan cheese. Heat just until the chicken is warmed through and the cheese is melted.
• Add the cooked noodles to the skillet and stir gently to combine and coat the noodles with the sauce.
• Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.