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Bring a dutch oven with plenty of water to boil over medium-high heat. When the water begins to boil add the chicken and boil until cooked through, about 15 minutes. Transfer the chicken to a cutting board and set aside.
Cook the noodles according to package directions. Drain the noodles and set aside.
Cut the cooked chicken into bite-size pieces and set aside.
Melt the butter in the now empty dutch oven over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned, about 2 minutes.
Stir in the flour, garlic powder, ½ tsp salt, and ½ tsp pepper until well combined with the mushrooms. Pour in 3 cups of water while stirring and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until it begins to thicken, about 6 minutes.
Slowly stir in the heavy cream and return to a boil.
Stir in the peas and cooked chicken. Continue to simmer until heated through and thickened, 5 to 10 minutes.
Season the sauce with salt & pepper to taste then serve over egg noodles.