Vegan Creamy Vegetable Noodle Soup

8 oz (about 227g) vegan noodles (such as rice noodles or wheat-based alternatives)
1 tablespoon olive oil
1 onion, chopped
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
6 cups vegetable broth
1 cup broccoli florets
1 cup cauliflower florets
1 cup green beans, chopped
1 cup corn kernels (fresh or frozen)
1 can (14 oz) full-fat coconut milk
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish (optional)