In a large pot, bring salted water to a boil over high heat. Add the egg noodles and cook until al dente, about 7-9 minutes. Drain the noodles and set them aside.

In a large skillet, melt butter over medium heat. Add chopped onion, diced celery, and sliced carrots. Cook for 8-10 minutes until tender. Stir in minced garlic in the last 2 minutes.

Sprinkle flour over the sautéed vegetables. Stir continuously for 1-2 minutes. Slowly whisk in chicken broth and heavy cream. Add thyme, sage, salt, and pepper. Simmer for about 5 minutes until thickened.

Stir in shredded chicken, frozen peas, and corn into the creamy sauce. Cook for an additional 2-3 minutes until heated through. Fold in the cooked egg noodles until well coated.

Remove the skillet from heat and stir in grated Parmesan cheese and parsley. Serve immediately, garnished with additional parsley if desired.