Chicken Pot Pie Noodles

6 tablespoons unsalted butter, divided

1 yellow onion, diced

8 ounces sliced mushrooms

4 cloves garlic, minced

1 teaspoon minced sage leaves

1 teaspoon minced thyme leaves

1 teaspoon minced rosemary leaves

1 tablespoon minced 

parsley, plus more for garnish

8 ounces frozen peas and carrots

8 ounces frozen cut 

green beans

1/3 cup flour

2 cups chicken broth

1/2 cup milk

3 cups shredded cooked chicken

1 (12-ounce) package egg noodles, cooked accord- ing to package directions

Salt and pepper, to taste

In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and cook until translucent, about 3 minutes. Add mushrooms and cook until wilted, about 6 minutes. 

Add garlic and herbs and cook 30 seconds. Stir in peas and carrots and green beans. 

Add remaining 4 tablespoons butter and let melt. Sprinkle flour over mixture and stir in. Gradually add chicken broth, stirring constantly. Let simmer until very thick, about 5 minutes. Stir in milk and simmer 3 minutes more. 

Stir in chicken and noodles. Season to taste with salt and pepper. 

Serve garnished with additional parsley.