Cook the chopped bacon in a large Dutch oven or deep skillet over medium heat for 6 to 8 minutes, until browned and crisp. Transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of rendered fat in the pan.

Season the bite-size chicken pieces with about 1/2 teaspoon kosher salt and the black pepper. Brown the chicken in the bacon fat for 4 to 6 minutes, turning occasionally; it does not need to be fully cooked yet, so transfer it to a plate once lightly browned.

Add the diced onion to the pan and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the minced garlic and dried thyme or poultry seasoning, if using, and cook for 30 seconds.

Pour the chicken broth into the pan and scrape the browned bits from the bottom. Whisk the condensed cream of chicken soup with the milk or half-and-half in a bowl, then stir that mixture into the broth.

Return the browned chicken to the pan and bring the mixture to a gentle simmer. Stir in the wide egg noodles, cover the pan partially, and cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender and the chicken reaches 165°F internally.

Stir in the frozen peas during the final 2 to 3 minutes of cooking if you are using them. This gives the peas enough time to heat through while helping them retain their color and tender texture.

Fold about half of the cooked bacon into the chicken and noodles. Taste the sauce and adjust the seasoning carefully, keeping in mind that both bacon and broth may already contain plenty of salt.

Remove the pan from the heat and let the finished dish stand for 5 minutes. The noodles will absorb some of the broth during this short rest, allowing the sauce to thicken.

Garnish each serving with the remaining crisp bacon and chopped fresh parsley. Serve hot while the noodles are creamy and the bacon still has a pleasant crunch.