1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken breast and cook, stirring occasionally, until it’s browned on all sides and mostly cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.

2. In the same skillet, add the chopped onion, diced carrots, and diced celery. Cook over medium heat, stirring frequently, until the vegetables begin to soften, which usually takes about 5-8 minutes. They should be tender-crisp, not fully mushy.

3. Stir in the dried thyme and dried rosemary with the softening vegetables. Continue to cook for another minute, allowing the herbs to become fragrant. Season generously with salt and freshly ground black pepper to taste.

4. Pour in the chicken broth and milk into the skillet with the vegetables. Stir in the condensed cream of chicken soup until it is fully incorporated and the mixture is smooth. Bring the mixture to a gentle simmer.

5. Add the egg noodles to the simmering liquid, ensuring they are submerged. Return the cooked chicken to the skillet. Reduce the heat to medium-low, cover the skillet, and let it simmer for 8-10 minutes, or until the noodles are tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.

6. Stir in the frozen peas during the last 2-3 minutes of cooking. Continue to cook until the peas are heated through and the sauce has thickened to your desired consistency. Taste and adjust seasonings if necessary. Remove from heat and let it rest for a few minutes before serving.