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Heat a large skillet over medium-high heat and add the oil.
Add the carrots, celery and onion and cook until the onion is translucent.
Add the garlic, Italian seasoning, salt, thyme and pepper and cook 1 minute.
Add the broth and chicken breasts and bring to a simmer. Cover and reduce heat to medium. Cook for 10-12 minutes until an internal temperature of 165 degrees F is reached.
Remove chicken from the pan and shred. Keep warm.
Stir egg noodles into the pan and bring back up to a simmer. Cover and cook for 10 minutes or until al dente.
Whisk together cream and corn starch, and stir into the noodles with the peas and the shredded chicken.
Taste and adjust seasonings before serving.