Put the chicken, broth, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper into the pot. (everything but the noodles) Stir to mix.
Set the instant pot to pressure cook for 12 minutes.
When cooking time is over you may use the quick release or natural release.
Remove the chicken from the pot. Place it on a clean cutting board and allow it to rest for a few minutes.
While the chicken is resting, add the egg noodles to the instant pot and hit the saute function.
While the noodles are boiling, shred the chicken.
Boil until the noodles are just turning soft. (it will probably take no more than 5 minutes)
Add the shredded chicken back to the pot.
Remove the bay leaf before serving.