Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the egg noodles and cook according to package instructions until al dente, usually about 6-8 minutes. Drain the noodles and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced yellow onion and minced garlic, sautéing for about 2 minutes until the onion becomes translucent. Stir in the thawed mixed vegetables, along with dried thyme, salt, and pepper, cooking for another 3 minutes until everything is tender.

Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring constantly for about 1 minute. Gradually pour in 2 cups of chicken broth and 1 cup of heavy cream, stirring continuously until the sauce thickens, around 4-5 minutes.

Reduce the heat to low, then add the previously cooked egg noodles and 2 cups of shredded cooked chicken into the sauce. Stir gently to combine. Taste and adjust seasoning if needed.

Once everything is hot and well-mixed, remove the skillet from heat. Transfer your creamy Chicken Pot Pie Pasta to serving bowls, optionally garnishing with fresh parsley. Serve immediately.