INGREDIENTS
3 tbsp
butter, (divided)
1/3 cup
Panko breadcrumbs
2
carrots, (peeled, quartered lengthwise then sliced)
1/4
large onion, (diced)
2 cloves
garlic, (minced)
1 tbsp
all-purpose flour
1 1/2 cups
heavy whipping cream
1 cup
chicken stock
1 1/2
lbs boneless, skinless chicken thighs, (cut into 1/2 inch cubes)
1/2 cup
frozen peas
12 oz
extra-wide egg noodles
dried thyme, (for topping)