Step 1

Cut chicken into cubes, and season with salt and pepper

Step 2

In a large skillet, add 1 tablespoon olive oil, and 2 teaspoons minced garlic, and saute for 1 minute.

Step 3

Add chicken to pan, and saute until browned on all sides, but not cooked through.

Step 4

Remove chicken, placing it in a large bowl, and set aside.

Step 5

Add 1 tablespoon butter, mushrooms and onions to the skillet and cook for 5-6 minutes, sauteing until onions are tender. Remove from skillet, adding to the same bowl as the chicken

Step 6

Add remaining butter to skillet.

Step 7

Add flour, and whisk it together, making a roux.

Step 8

Add chicken broth, slowly, stirring constantly so it doesn’t get lumpy.

Step 9

Stir in ground mustard, garlic powder, onion powder, cream cheese and sour cream.

Step 10

Stir in chicken and vegetables, and let simmer for a few minutes, until heated through.

Step 11

Serve over cooked egg noodles and garnish with fresh chopped parsley