In a large mixing bowl combine water and chicken bouillon cubes. Microwave on high for 4 minutes and then stir to combine. Set aside.
In a large dutch oven over medium heat melt butter. Add carrots and celery and saute, stirring often until tender, about 10 minutes.
Add onion, garlic, and mushrooms. Saute, stirring often until tender, about 4 minutes.
Add cooked chicken, sea salt, white pepper, garlic powder, cayenne pepper, paprika, parsley, and stir well. Let cook for an additional 3-4 minutes.
Add chicken broth, half and half, corn, and peas, stir well. Bring to a boil and add egg noodles. Cover pot and reduce heat to medium-low. Let simmer for 10 minutes, stirring 2-3 times. Uncover and stir, continue to cook uncovered 5 additional minutes, or until pasta is tender.
Remove from heat and let sit for 5 minutes to allow sauce to thicken.
Storage:Storing leftovers in the fridge is as simple as placing in an air-tight container and popping it in the fridge. When you’d like to enjoy it again, simply put it in the microwave to reheat. This is one recipe that I think is almost better the second day!