Boil egg noodles according to package directions. Drain and set aside.

Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, and celery and cook until softened, about 5-7 minutes.

Add chicken thighs to the pot and cook until browned on all sides.

Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.

Remove chicken from the pot and shred or dice. Set aside.

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux.

Slowly whisk in coconut milk and coconut cream until smooth. Bring to a simmer and cook for 5-7 minutes, or until thickened.

Add shredded chicken and cooked noodles to the sauce. Stir to combine.

Garnish with fresh parsley and serve hot.