Melt butter in pot, then add carrots, celery and onion and cook for 4-5 minutes until slightly charred.
Add garlic and mix, then cook for another minute then add chicken broth.
Add thyme, chicken bouillon, rosemary, sage, black pepper and bay leaf.
Add chicken thighs and then bring to a boil, then reduce to medium low and cover. Cook for 20minutes.
Remove chicken thighs and allow to cool slightly before shredding. Add egg noodles and cook according to directions. Add cooked chicken and stir to combine. Remove from the heat and stir in chopped parsley.