1-First: prepare everything by boiling the 10 oz dried egg noodles in salted water as per package instructions, then drain and toss with 1 tablespoon olive oil to keep them from sticking.

2-Next, in a skillet, cook the 1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces, in 1 tablespoon of the unsalted butter and the remaining olive oil over medium heat.

Season with 1 teaspoon dried Italian seasoning and half of the 1 teaspoon kosher salt until golden and cooked through, then set the chicken aside.

3-In the same skillet, sauté the 1 medium yellow onion (diced) and 2 stalks celery (diced) in the remaining 2 tablespoons unsalted butter until softened.

Add the 4 cloves garlic (minced) and cook until fragrant, then stir in the 10-12 oz frozen peas and carrots and 8 oz canned whole kernel corn (drained).

Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook for about 30 seconds before slowly adding 2 cups reduced sodium chicken broth and 1 cup heavy whipping cream while stirring.

4-Incorporating Flavors and Finishing Touches

Incorporate the remaining 1/2 teaspoon kosher salt along with 1 teaspoon dried parsley, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/8 teaspoon ground nutmeg.

Bring the mixture to a boil over medium-high heat, then reduce heat and simmer until the sauce thickens enough to coat the back of a spoon.

Finally, mix in the cooked chicken and noodles, stir well, and serve hot for a complete meal.