Chicken Noodle - hold the soup

This recipe is from Rachael Ray... It looked so yummy and the noodles are my favorite part of the soup so it should be really good.

Ingredients:
2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, thinly sliced
2 to 3 carrots, cut into matchsticks
4 to 5 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
1 10-ounce box frozen peas, defrosted
Salt and ground black pepper
1 rotisserie chicken, meat removed from bone and shredded
1 pound wide egg noodles
1 tablespoon butter
1/2 cup (about a handful) flat-leaf parsley, chopped

Directions:
Bring a large pot of salted water over high heat for the egg noodles. While the water is coming up to a boil, place a large skillet over medium-high heat with the EVOO. Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes. Toss the zucchini and peas into the pan along with some salt and freshly ground black pepper, and cook another
2-3 minutes until all the veggies are tender. While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Reserve a cup of the starchy cooking water, drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles. Add the shredded chicken and a splash of the starchy pasta water to the pan with the veggies and cook until the chicken is heated through. Turn the noodles out into a serving dish and top them with the chicken and veggie mixture and serve.