Melt the butter in a large pot over medium heat and sauté the onion, carrots, celery, and garlic for 5-7 minutes until tender.

Add the chicken pieces, chicken broth, thyme, parsley, bay leaf, salt, and pepper. Stir and bring to a boil.

Reduce heat to low, cover, and simmer for about 1 hour until the chicken is cooked and tender.

Remove the chicken, shred it into bite-sized pieces, and discard bones and skin.

Return the shredded chicken to the pot, add the egg noodles, and bring to a gentle boil.

Cook the egg noodles according to package instructions, about 7-10 minutes, stirring occasionally.

Adjust seasoning with salt and pepper as needed, and remove the bay leaf before serving.

Ladle into bowls and garnish with fresh parsley if desired.