Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 7–9 minutes. Drain and set aside.

In a large skillet, melt butter over medium heat. Add the cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Whisk until smooth and let it simmer for about 3–5 minutes.

Stir in the cooked shredded chicken along with frozen peas and carrots. Cook for about 5 minutes until everything is heated through.

Gently add the cooked noodles to the skillet. Toss everything together.

Sprinkle in the chopped parsley. Adjust seasoning to taste.

Serve warm, optionally adding extra parsley or a sprinkle of shredded cheese.