Begin by dicing the onion, carrots, and celery into small, uniform pieces. Mince the garlic and set aside. Peel and cube the potato into bite-sized chunks. Rinse and set aside your corn and diced tomatoes.

In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for 8-10 minutes until softened and the onions become translucent.

Add the minced garlic, dried thyme, and dried oregano. Stir and cook for an additional minute until fragrant.

Add the potato cubes, corn, diced tomatoes, and broth to the pot. Season with salt and pepper. Stir everything well.

Bring the mixture to a boil over medium-high heat; then reduce to low. Cover and let simmer for 20-25 minutes until the potatoes are fork-tender.

Stir in the cooked egg noodles and let it simmer for an additional 5-7 minutes.

If desired, stir in the heavy cream during the last few minutes of cooking, heating gently.

Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread.