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Heat 1 Tbsp olive oil in a large pot over medium heat. Add 1 cup diced yellow onion, 1 cup diced carrot, and 1 cup diced celery. Cook until onions are soft and a bit translucent, about 5 minutes.
Stir in 4 cloves garlic (minced) and cook for 1 more minute.
Stir in 8 cups vegetable broth, 2 15-oz cans chickpeas, 2 bay leaves, 1 Tbsp thyme leaves, and ½ to 1 tsp vegetable bouillon (start with less and add more, to taste). Cover and let simmer for 15 minutes.
Stir in 6 oz egg noodles, cover, and continue simmering for about 5 to 6 minutes, or until tender.
Remove from heat, stir in ¼ cup chopped Italian parsley, and serve!