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Cook the egg noodles in a large pot of salted water according to package instructions until al dente. Drain and set aside.
In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming. Add the thyme, sage, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Stir in the shredded chicken, peas, and corn. Cook until the chicken is heated through and the peas and corn are tender, about 3-4 minutes.
Add the cooked egg noodles to the skillet and toss gently to combine with the chicken and vegetable mixture.
Remove the skillet from heat and stir in the grated Parmesan cheese and fresh parsley until well incorporated.
Serve and enjoy!