Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to avoid lumps.
Add the whole milk, dried thyme, dried parsley, salt, black pepper, and paprika. Stir to combine.
Bring the mixture to a simmer.
Add the egg noodles and the browned chicken back into the pot.
Cook uncovered, stirring occasionally, until the noodles are tender and the sauce has thickened, about 10-12 minutes.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy.
Taste and adjust seasoning if needed before serving.