2tablespoonsfresh parsleychopped (plus more for garnish)
salt and pepper to taste
Instructions
In large dutch oven, over medium high heat, melt butter. Add mushrooms, onion powder, dried thyme, and dried parsley; cook for 2-3 minutes or until mushrooms are softened.
Add undiluted soup, chicken broth, milk, and gravy mix. Stir well to combine.
Increase to high heat and bring to a boil. Add frozen noodles and stir to coat. Reduce heat to medium and continue to cook, stirring occasionally, until noodles are cooked through, about 15-17 minutes.
Stir in chicken and fresh parsley. Heat until chicken is warmed through.