Gather all your ingredients to ensure a smooth cooking experience. Chop the sweet onion, mince the garlic, and have your frozen peas and carrots thawed and ready. Cube your cooked chicken breast, so it’s easy to incorporate.

In a large skillet, melt the butter over medium heat for about 2 minutes until it’s bubbly but not browned. Add the chopped onion and sauté for 8–10 minutes until translucent.

Introduce the minced garlic to the skillet and sauté for an additional minute. Season with coarse salt and black pepper to taste.

Sprinkle the flour over the sautéed onions and garlic, whisking continuously for 1–2 minutes until it turns light golden brown.

Gradually pour in the chicken broth and heavy cream while whisking constantly. Continue to cook for 3–5 minutes until smooth and slightly thickened.

Stir in the egg noodles, cooked chicken, and prepared peas and carrots. Ensure everything is coated with the sauce. Reduce heat to low and simmer.

Cover with a lid and let it simmer on low for 10–12 minutes, stirring occasionally to prevent sticking.

Remove from heat and let it rest covered for 5 minutes before serving warm.