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In a Dutch oven or pot, sauté the onion in the butter for 4-5 minutes over medium heat.
Stir in the garlic and cook for 30 seconds.
Add in the chicken broth, heavy cream, and cream of mushroom soup. Stir until combined and increase the heat to high.
Once it's boiling, add in the egg noodles. Cook for 10 minutes, uncovered, stirring fairly often. Turn the heat down (to medium or even medium-low) to maintain a rapid simmer (not a furious boil). You don't want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.
Stir in the chicken and let it warm through, then season with salt & pepper as needed and top with fresh parsley if using. Serve immediately.