Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil.

Cook the egg noodles according to the package directions. Drain and set aside.

Meanwhile, in a medium bowl, combine the tomatoes, 2 teaspoons of the olive oil, parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer the tomatoes to the prepared pan and spread out in a single layer. Roast for 10 to 12 minutes, until golden brown and blistered. Set aside.

Meanwhile, heat the remaining tablespoon of oil in a large saucepan or stock pot over medium-high heat. Add the onion and celery and cook for 3 to 5 minutes, until soft. Add the garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat. Cook for 1 minute, until the garlic and herbs are fragrant.

Add the chicken and broth and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 10 to 15 minutes, until you can easily shred the chicken with two forks.

Shred the chicken into the broth, or transfer the chicken to a shallow bowl, shred it, and return it to the pot. Return to a simmer. Add the noodles and corn and cook for 2 to 3 minutes to heat through. Reduce the heat to low and add the heavy cream. Cook for 1 minute to heat through.

Season to taste with salt and black pepper. Ladle the soup into bowls and top with the roasted tomatoes and parsley.