Melt the butter over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the garlic, bay leaves, thyme & oregano. Cook, stirring, until fragrant, 30 seconds.
Add the chicken stock and chicken. Bring to a boil then reduce to a simmer and cook, stirring, until the chicken vegetables are completely tender, 20 to 30 minutes.
Add the egg noodles and simmer, stirring occasionally, until all are tender and the flavors meld, about 7 minutes.
While the noodles are cooking, transfer some of the cooked chicken to a bowl and shred into strips using two forks. Transfer the shredded chicken back to the pot and continue shredding the rest of the chicken in small batches.
Stir in the parsley and season with salt & pepper to taste. Add more chicken broth if the consistency dense.