1. Cook egg noodles according to package directions.

2. Drain well, transfer to a large bowl, and toss with 3 tbsp butter, parsley, and salt and pepper to taste; keep warm.

3. Preheat a large nonstick skillet with 2 tbsp olive oil over medium-high to high heat.

4. Season chicken with salt and pepper and brown for about 2 minutes on each side, in separate batches if necessary.

5. Combine all the browned meat and deglaze the pan with 1 cup wine, using a wooden spoon to scrape the skillet clean.

6. Add remaining 2 tbsp olive oil and 3 tbsp butter to a dutch oven over medium heat.

7. When butter begins to bubble, add broccoli and garlic and saute for 2-3 minutes.

8. Cut the baby carrots lengthwise and cut the celery into 1 1/2" to 2" pieces, about the same length as the carrots.

9. Strip the leaves off the thyme sprigs and chop, then add the carrots, celery, thyme, and bay leaves to the dutch oven and season with salt and pepper.

10. Cook, stirring frequently, 2 minutes more.

11. Sprinkle with flour; cook 1 minute.

12. Add the remaining cup of wine, chicken stock, and all liquid from the chicken skillet.

13. Bring to a bubble, then add reserved chicken and simmer everything together for 10 minutes.

14. Add peas; cook until heated through, about 1 minute.

15. Discard bay leaves; serve over egg noodles.