Begin by dicing the medium onion, carrots, and celery into small pieces; mince 4 cloves of garlic; peel and cube a medium potato into bite-sized chunks.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, stirring them frequently. Sauté for about 8-10 minutes until the vegetables soften and the onions turn translucent.

Stir in the minced garlic along with 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Cook this mixture for about 1 minute until the garlic becomes aromatic.

Add the cubed potatoes, 1 cup of corn, and the undrained 14 oz can of diced tomatoes, and 4 cups of vegetable or chicken broth to the pot. Season with salt and pepper to taste.

Increase the heat to bring the soup to a gentle boil, then reduce it to low and cover the pot. Let the soup simmer gently for 20-25 minutes, or until the potatoes are tender.

Stir in 3 cups of cooked egg noodles, and let them simmer in the soup for an additional 5-7 minutes until the noodles are heated through.

Gently stir in 1 cup of heavy cream, heating it through for 2-3 minutes without boiling.

Using a ladle, portion the soup into bowls and garnish with freshly chopped parsley.