Cook the egg noodles according to the package directions until al dente, then drain and set aside.

Melt the butter in a large skillet over medium heat. Add the diced onion, minced garlic, and thawed mixed vegetables to the skillet.

Season the vegetables with dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the onions are soft, about 5 minutes.

Stir in the flour until the vegetables are evenly coated. Pour in the chicken broth and heavy cream, then bring the mixture to a simmer.

Continue cooking and stirring occasionally until the sauce has thickened, which should take about 5 minutes.

Add the cooked pasta and shredded chicken to the skillet. Stir to combine and heat through. Season with additional salt and pepper to taste.

Garnish with chopped fresh parsley before serving.