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In a large pan, melt 3 tbsp butter. Add chicken, carrots, and onion. Cook 3–4 minutes until chicken starts to brown and vegetables soften.
Add remaining butter and flour. Stir constantly 1–2 minutes to form a roux.
Stir in garlic; cook 30 seconds. Slowly whisk in broth until smooth.
Add seasonings, cover, and simmer 14 minutes, stirring occasionally.
Meanwhile, boil egg noodles until tender. Drain.
Stir heavy cream into chicken mixture. Add noodles and toss to coat.
Serve warm.