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Heat 2 tablespoons butter in a large saute pan over medium heat until it melts.
Add 1 diced onion along with a couple pinches of salt and pepper and cook, stirring frequently, for about 4 minutes.
Add 6 cloves minced garlic, 2 teaspoons Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a couple pinches of salt and pepper and cook for another minute or so, stirring frequently.
Add a couple splashes of broth until it cleans the bottom of the pan.
Stir in 12 ounces frozen veggies and 8 ounces egg noodles.
Add the remaining broth, 1 ½ cups heavy cream, and a couple pinches of salt and pepper.
Bring to a simmer over medium-high heat. Stir in cornstarch slurry. Then reduce heat to medium-low and simmer gently until the noodles are almost cooked through.
Stir in rotisserie chicken and cook for a minute or so until the chicken is heated through and the noodles are al dente.
Stir in parsley and season to taste with salt and pepper. Garnish with parsley and enjoy!
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