In a large pot over medium heat, melt 2 tablespoons of unsalted butter. Add 1 pound of diced chicken breasts and cook for about 6-8 minutes, stirring occasionally, until the chicken is golden and reaches an internal temperature of 160°F (71°C). Remove the chicken from the pot and let it rest on a plate, keeping it warm.

In the same pot, add 4 ounces of crimini mushrooms, ½ small diced yellow onion, 2 diced celery stalks, and 2 diced carrots. Sauté the vegetables for 5-7 minutes until they are softened and fragrant. Add 4 minced garlic cloves and cook for an additional minute, allowing the garlic to become aromatic and slightly golden.

Pour in 4 cups of low-sodium chicken broth and 2 cups of half-and-half into the pot. Use a wooden spoon to scrape the browned bits from the bottom of the pot while whisking the mixture together. Bring the sauce to a gentle boil over medium-high heat.

While the sauce is boiling, chop the rested chicken into bite-sized pieces and return it to the pot. Season the mixture with 2 teaspoons of kosher salt, 1 teaspoon of ground black pepper, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon ground sage, ¼ teaspoon cayenne pepper, and ¼ teaspoon paprika. Stir everything well to combine the flavors.

Once the sauce is boiling, add 8 ounces of egg noodles to the pot. Reduce the heat to low and cover, allowing the noodles to cook for about 10-15 minutes, stirring occasionally to prevent sticking.

After the noodles have softened, stir in 1 cup of frozen corn and 1 cup of frozen peas along with 2 tablespoons of roughly chopped fresh parsley. Cook for an additional 3-5 minutes until the vegetables are heated through and the sauce thickens.

Remove the pot from heat and let it sit for a minute before serving. Dish out the Creamy Chicken Pot Pie Noodles into bowls, optionally topping with pie crust crumbles.