Ingredients

• 2 tablespoons butter
  
• 1/2 medium onion, chopped
  
• 2 cloves garlic, minced
  
• 2 cups chicken broth
  
• 1/2 cup heavy/whipping cream
  
• 1 (10.5 ounce) can condensed cream of mushroom soup
  
• 3 cups uncooked extra-wide egg noodles
  
• 2 cups cooked chicken (rotisserie works well)
  
• Salt & pepper, to taste
  
• Chopped fresh parsley, optional

Instructions

1. In a Dutch oven or large pot, melt the butter over medium heat and sauté the onion for 4–5 minutes until softened.
2. Add the garlic and cook for about 30 seconds.
3. Pour in the chicken broth, heavy cream, and cream of mushroom soup. Stir well and raise the heat to high.
4. When the mixture reaches a boil, stir in the egg noodles. Cook uncovered for 10 minutes, stirring often. Keep the pot at a strong simmer rather than a rolling boil so the liquid doesn’t evaporate too quickly.
5. Mix in the cooked chicken and heat it through. Season with salt and pepper, and finish with parsley if you like. Serve right away.

• Stove temperatures and pot types vary, so you may need to adjust cook time. If the noodles are still firm and the liquid gets too low, lower the heat and add a splash of broth or cream. If things look too soupy once the pasta is done, let it simmer a bit longer.
  
• If you're watching your sodium intake, choose low-sodium broth and soup.