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Melt the butter in a large Dutch oven over medium heat. Add the onions, garlic, celery, and carrots. Season with salt and pepper. Cook for 5 minutes.
Stir in the flour, thyme, and sage. Cook another 5 minutes.
Pour in the broth and bring to a boil over high heat. Stir in the chicken, bay leaf, and if you have one – a parmesan rind. Cover and cook for 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.
Shred the chicken, remove the bay leaf, taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook for 6-8 minutes, until soft.
Stir in the milk, parmesan, and parsley.
Serve the soup topped with additional parmesan, if desired.