Start by halving the chicken breasts. This will help them cook evenly and ensures that they are tender. In a large pot, melt the unsalted butter over medium heat. Once the butter is bubbling, add the chicken. You'll want to cook it until it's browned on both sides, which usually takes about 5-7 minutes per side. Don’t rush this step; that brown color adds flavor.

Once the chicken is browned, toss in the sliced carrots and chopped celery. Stir in the black pepper and onion powder. This combination of veggies and spices creates a delightful foundation for the dish. Cook these for an additional 3-5 minutes so they become slightly tender.

Now we’re getting to the good stuff! Pour in the chicken stock and water, stirring everything together. Bring the mixture to a gentle boil. When you see bubbles, reduce the heat to low and let it simmer for about 20 minutes. This is when the flavors start to meld.

After the chicken has simmered, ladle in the homemade cream of chicken sauce. This is where the magic happens! It adds thickness and richness to your broth. To amp up the flavor, stir in the chicken bouillon base.

Now comes the star of the show: the egg noodles. It’s best to stir them in gently so they don't break apart. Let them cook in the hot broth for about 7-9 minutes, or until they are tender. If you prefer a thicker dish, you might let them simmer a bit longer.

Finally, add the frozen green peas. These not only add a pop of color but also a touch of sweetness. While this simmers for an additional 3-5 minutes, sprinkle in the dried thyme, garlic powder, and sea salt to taste. Taste it and adjust the seasoning if necessary.