Creamy Chicken Pot Pie Noodles

2 Tbsp unsalted butter
1 lb chicken breasts, seasoned
4 oz sliced mushrooms
1/2 yellow onion, diced
2 stalks celery, diced
2 carrots, diced
4 cloves of minced garlic
4 c chicken stock
2 c half and half
salt, pepper
Thyme
Cayenne
Paprika
8 oz egg noodles
1-2 c frozen mixed vegetables
Parsley

1. In a large pot over medium heat, melt butter.  Add chicken and cook until golden brown.  Remove from pot and set aside.
2. Add mushrooms, onion, celery, and carrots and saute 5-7 minutes.  Add garlic and cook for another minute.  Pour in chicken stock and half and half and bring to a boil.
3. Chop chicken and return to pot.  Add seasoning and bring back to a boil.  Add pasta and reduce heat to medium.  Cook for 10-15 minutes.
4. Add mixed vegetables and parsley.  Cook until pasta is tender and sauce is thick, about 6-8 more minutes.