In a large skillet, bring a pot of water to a gentle boil and add the wide egg noodles. Cook them for about 8-9 minutes, or until al dente, following the package instructions. Once done, strain the noodles and set them aside.

Now, in the same skillet, melt the butter over medium heat. If you desire a bit more flavor, toss in the diced onion and minced garlic and allow them to simmer gently until fragrant. Next, stir in the shredded chicken, followed by the cream of chicken soup, cream cheese, chicken stock, milk or cream, and finally the drained peas and carrots. Allow this delightful mixture to cook over medium heat for approximately 5 minutes, stirring regularly to combine everything beautifully.

Now it’s time to bring it all together! Add the cooked pasta back into the skillet and stir until the noodles are fully coated in that luscious sauce. Let everything simmer together for another 3-5 minutes to marry those lovely flavors. Serve this heartwarming dish hot and enjoy every comforting bite!