In a large pot, add olive oil and heat over medium heat. Add onions, carrots, and celery, and cook, stirring frequently, until vegetables are softened and onions become more translucent, about 10 minutes. Add garlic and cook, stirring, for another 1-2 minutes until fragrant. Add chicken broth and bring to a boil.
Once boiling, add egg noodles and cook until pasta is al dente (following package directions for noodles you are using). Lower heat to a low simmer and add cream cheese, cooked chicken, parsley, and salt and pepper to taste. Stir and cook until chicken is warmed through and cream cheese is melted into soup. Serve warm.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/creamy-chicken-noodle-soup/