In Dutch oven or large 6 qt stock pan melt butter over medium-high heat. Pat chicken thighs dry with paper towel and sprinkle both sides with salt and pepper. Add to pan and cook until nicely browned, about 4 minutes per side.
Add in white wine and let cook 2 minutes.
Add in chopped carrots, celery, onion and garlic. Cook for another 5 minutes until slightly softened.
Add in herbs and chicken stock. Stir.
Bring to simmer, cover and let cook on low for 1-2 hours.
Remove chicken and set aside. Discard stems from herbs and bay leaf. Let chicken cool before deboneing.
Meanwhile, whisk in can of cream of chicken. Bring back to simmer and let cook 3-4 minutes or until slightly thickened. Remove from heat.
Using your hands, debone your chicken thighs, discarding bones and any fatty or unwanted pieces. I like to keep the chicken pieces chunky. Add back to pan.
Bring large salted pot of water to boil. Cook egg noodles according to package.
Spoon chicken and veggies over noodles and serve with fresh ground pepper, grated cheese and garlic bread (optional)