Melt butter in large skillet over medium-high heat. Cook garlic, onion and mushrooms until golden brown (about 8 min). Transfer to bowl.

Bring broth, half-and-half, and noodles to boil in empty pan. Reduce heat to medium-low and simmer, covered, until noodles are tender and liquid is slightly thickened (8-10 min.).

Add chicken, peas, lemon juice, thyme, and onion mixture to skillet and cook until heated through. Season with salt and pepper then serve.