In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the shredded chicken and cook for 2-3 minutes until heated through.

Stir in the chicken broth, heavy cream, garlic powder, onion powder, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes until slightly thickened.

If using, add the frozen peas and cook for an additional 2-3 minutes.

Add the cooked noodles to the skillet and toss to combine with the sauce. Cook for another 2 minutes to heat through.

Garnish with chopped parsley before serving.