Begin by cooking the egg noodles as per the package directions. Once done, drain and set aside.
Melt butter in a large skillet over medium heat.
Sauté onions and garlic in the butter until the onions turn translucent.
Mix in the Italian seasoning, followed by the peas and carrots. Let them cook for a couple of minutes.
Sprinkle the vegetables with flour and stir well, forming a roux.
Gradually pour in the chicken broth and heavy cream, stirring constantly to ensure the sauce thickens smoothly.
Introduce the cooked chicken cubes to the skillet, combining them well with the sauce.
Season the mix with salt and pepper as per your preference.
Add in the cooked egg noodles, ensuring every noodle gets a generous coating of the sauce.
Serve your dish hot and savor every bite of the Chicken Pot Pie Noodle Skillet!
