Bring a large pot of salted water to a boil for the noodles. Once the water comes to a boil, add the noodles and cook according to package instructions. Drain and keep warm until the sauce is done.
Meanwhile, prepare the chicken and sauce. Preheat a large saute pan over medium-high heat and add a drizzle of olive oil. Cut the chicken tenders into 1-inch cubes and add to the heated pan. Season the chicken generously with salt and pepper. Cook the chicken for 7 to 8 minutes, until cooked through and golden brown. Remove the chicken into a clean bowl.
Into the same pan, add the mushrooms and diced Canadian bacon. Saute the mushrooms and bacon on medium heat for about 5 minutes, until the mushrooms are golden brown and the bacon is rendered. Remove the mixture from the pan and add to the chicken.
In the same pan, melted the 1/2 cup butter over medium heat. Once the butter is melted, add the diced onion, carrot, celery and minced garlic. Saute the mixture over medium-low heat for about 8 minutes, until the onion and carrot is tender but not browned. Next, add in the flour and stir until the flour is well incorporated; cook for 1 minute.
Next, add the milk and chicken broth and return the chicken, mushrooms and bacon to the pan. Cook the sauce over medium heat, stirring occasionally, for 5 to 6 minutes until the sauce is thickened. Keep the sauce over medium heat and add the corn and sweet peas; they will thaw in the hot sauce. Cook for another 2 to 3 minutes, then remove from heat.
Pour the sauce over the drained noodles and add a sprinkle of chopped parsley. Toss the sauce and noodles together until the noodles are well coated, then enjoy!