Preparation

Preparing this dish is straightforward and quick. Here’s how you can put it all together:

1. Cook the noodles: Begin by boiling a large pot of water. Once boiling, add the egg noodles and cook according to the package instructions until al dente (usually around 7-8 minutes). Drain the noodles and set them aside.
2. Make the sauce: In a large skillet or saucepan, melt 3 tablespoons of butter over medium heat. Once melted, add the condensed cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, and salt. Stir well to combine, ensuring the sauce is smooth and creamy. Allow it to simmer for a few minutes to thicken, stirring occasionally.
3. Cook the chicken: While the sauce is simmering, heat another tablespoon of butter in a separate skillet over medium-high heat. Season the chicken breast pieces with Italian seasoning, salt, and black pepper. Add the chicken to the skillet and cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. Combine the chicken and noodles: Once the chicken is cooked, add it to the skillet with the sauce. Stir to combine, then gently fold in the cooked egg noodles. Toss everything together until the noodles are well coated in the creamy sauce.
5. Serve and enjoy: Transfer the noodles and chicken to a serving dish. Top with a sprinkle of fresh parsley or grated Parmesan cheese for an added touch, if desired. Serve warm, and enjoy!