1. 1. Saute the aromatics: Heat the olive oil in a large, oven-safe skillet or a deep saute pan over medium heat. Add the chopped onion and cook until softened and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. The kitchen will start to smell wonderful at this stage.

2. 2. Combine the creamy base: Stir in the shredded cooked chicken, cream of chicken soup, chicken broth, milk, frozen mixed vegetables, dried thyme, and black pepper. Mix everything well until the soup is fully incorporated and the mixture is smooth.

3. 3. Add the noodles: Bring the mixture to a gentle simmer. Once simmering, add the uncooked egg noodles directly into the skillet. Stir gently to ensure the noodles are fully submerged in the liquid.

4. 4. Simmer and cook: Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes, or until the noodles are tender and most of the liquid has been absorbed. Stir occasionally to prevent the noodles from sticking to the bottom of the pan. The sauce will thicken as it cooks.

5. 5. Check for doneness: Taste a noodle to ensure it’s cooked through. The sauce should be thick and creamy, coating all the ingredients. If it’s too thick, you can add a splash more milk or broth. If it’s too thin, let it simmer uncovered for a few more minutes.

6. 6. Optional cheese topping: If using, sprinkle the shredded cheddar cheese evenly over the top of the skillet. You can either cover the skillet for a minute or two to let the cheese melt, or if your skillet is oven-safe, place it under the broiler for 1-2 minutes until the cheese is bubbly and lightly browned. Watch it closely to prevent burning.

7. 7. Serve immediately: Remove from heat, garnish with fresh parsley if desired, and serve hot. The flavors are best enjoyed fresh from the skillet.