Cook the Noodles Bring a large pot of water to a boil and cook the egg noodles according to package directions. Drain and set aside.

Cook the Chicken Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add diced chicken and season with seasoned salt, garlic powder, and onion powder. Cook for 6–7 minutes until fully cooked. Remove and set aside.

Sauté the Vegetables Lower the heat and add butter along with the remaining olive oil to the skillet. Once melted, add onion, carrots, and celery. Cook until softened and fragrant.

Make the Roux Sprinkle flour over the vegetables and stir well. Cook for 2–3 minutes, stirring constantly to remove the raw flour taste.

Create the Sauce Slowly pour in chicken broth while stirring continuously. Let the mixture simmer until it thickens. Add chicken bouillon, salt, and black pepper. If using cheese, stir it in now until melted.

Finish the Creamy Base Turn off the heat and stir in the heavy cream until smooth and creamy.

Combine & Serve Add the cooked noodles and chicken back into the skillet. Mix until everything is well coated in the sauce. Serve warm.