– 3 tablespoons butter – 2 cups chicken cooked and cut – 6 ounces white mushrooms – 1/2 yellow onion – 2 stalks celery, diced – 2 carrots, diced – 4 cups water – 1 tablespoon garlic, minced – 4 chicken bouillon cubes – 2 cups half and half – 2 teaspoons sea salt – 1 teaspoon white pepper – 1 teaspoon garlic powder – 1/8 teaspoon cayenne pepper – 1/4 teaspoon paprika – 2 cups large egg noodles – 15 ounce can corn, drained – 1 cup frozen peas – 2 teaspoon dried parsley