1️⃣ Cook the Noodles: In a large skillet, bring water to a boil and cook the wide egg noodles for 8-9 minutes, or according to the package directions. Strain the noodles and set them aside.

2️⃣ Sauté the Veggies: In the same skillet, melt the butter over medium heat. Add the diced onion and garlic (or onion powder and garlic powder) and sauté for a few minutes until softened. If using celery, add it in at this point and sauté until tender.

3️⃣ Make the Sauce: Stir in the shredded chicken, then add the cream of chicken soup, cream cheese, chicken stock, milk or heavy cream, and the drained peas and carrots. Cook over medium heat for about 5 minutes, stirring regularly, until everything is heated through and the sauce is creamy.

4️⃣ Combine the Pasta: Add the cooked egg noodles back into the skillet and stir until the noodles are fully incorporated into the creamy sauce.

5️⃣ Simmer: Let the pasta simmer for another 3-5 minutes, allowing the sauce to thicken and coat the noodles. Taste and season with salt and pepper as needed.

6️⃣ Serve and Garnish: Serve the Chicken Pot Pie Pasta hot, and if desired, sprinkle with Parmesan cheese for added flavor.