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Heat 2 tablespoons butter and olive oil in a large skillet over medium heat.
Add chicken and season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook 6-8 minutes until browned, flipping half way through. Move to cutting board with channel to rest.
Add diced onion and cook 2–3 minutes until softened.
Stir in minced garlic and cook 1 minute.
Pour in chicken broth and milk. Stir well.
Add the uncooked egg noodles and press them down so they’re submerged in the liquid.
Bring to a gentle simmer, then cover and cook for 8–10 minutes, stirring occasionally, until noodles are tender. The liquid will reduce. Add extra chicken broth or milk if it looks dry.
Stir in the remaining 2 tablespoons of butter. Let simmer 1–2 minutes to thicken slightly.
Cut chicken into bite-size pieces. Add the chicken to the pot along with accumulated juices.
Sprinkle parmesan cheese over top.