Combine bay leaves, bouillon cubes, onion, carrot, celery, chicken, lemon pepper seasoning, garlic, Italian seasoning, salt, black pepper, and water in the soup pot.
Cook for forty-five minutes.
Remove the chicken from the pot. Discard bay leaves.
Clean the chicken once cooled and remove the bones, skin, and cartilage.
In a saucepan, cook egg noodles for ten minutes. Once the noodles are cooked, add chicken stock, chicken, mushrooms,
parsley, sherry, and rosemary.
Then add parmesan cheese and heavy cream. Cook for two minutes.
Season with salt and pepper.
Paula Deen noodle soup is ready.