Ingredients
2 cups low-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon tomato paste
One 1-ounce package dry onion soup mix
Kosher salt and freshly ground black pepper
8 ounces button mushrooms, quartered
6 boneless, skinless chicken thighs (about 1 3/4 pounds)
12 ounces egg noodles
4 tablespoons butter, cut into pieces
4 ounces cream cheese, at room temperature
Chopped fresh parsley, for serving