How Cream of Mushroom Soup Can Be Amazing

I grabbed a can of Campbell's Cream of Mushroom soup from the pantry with every harmless intention of following the recipe on the back of it. Minus the fact that I hate mushrooms (right up there with touching wet sponges or soggy bread, eww) and that the sodium content would mean I would have to consume a gallon of water after finishing eating, I'm sure it would have been amazing. Instead, we put in the effort to finally write out this fantastically easy recipe which will inspire you to put the can back where it belongs in the back of the pantry to collect dust until Thanksgiving.
Not Campbell's Chicken and Pasta

1 tbsp olive oil
1 tbsp butter
1/2 large onion, diced small
3 carrots, peeled and diced small
1 large rib celery, diced small
2 cups diced leftover cooked chicken (shredded off the bone of 2 large bone-in breasts, skin removed)
1 (32 oz) box chicken broth
1/2 bag wide egg noodles

Heat the olive oil and butter in a large pan over medium high heat. Add the onion, carrots, and celery, and saute until softened (about 5 minutes).

Sprinkle with flour, and season liberally with salt and pepper.

Stir in the flour and allow it to cook through for 3 minutes.

Add chicken broth, 1/2 cup at a time, stirring to incorporate. The sauce will thicken as it cooks.

Add the chicken and egg noodles, stirring to coat the noodles with the sauce mixture.

Bring to a boil (this should take about 2 minutes).

Cover and cook covered 11-13 minutes, until noodles are firm but cooked through and the sauce has thickened. Be sure to stir the noodles every 2-3 minutes to prevent sticking. When the time is up, turn off the burner, re-cover, and let stand for 2-3 minutes.

Grate 1/4 cup of fresh Parmesan cheese into the pan. Reseason with salt and pepper as necessary (it will probably need more salt than pepper, keep in mind that the cheese is very salty).

Stir to incorporate. Serve hot.