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In a small dish, mix all of the seasonings together.
Butterfly the chicken breasts and season with half of the seasoning mixture.
Add the oil to a large pot and heat on medium/high. Once hot, add the chicken and sear on each side until golden brown. Add the lid and simmer until chicken is fully cooked.
Remove the chicken from the pot, and add the butter. Once melted, add the onion, carrots, and garlic. Cook and stir until onions are translucent.
Pour in the soups, broth, and diced potato. Bring to a simmer.
Add the rest of the seasoning mixture and the egg noodles. Cook on medium/low until the noodles are fully cooked, stirring frequently.
Shred the chicken and add it to the soup. Stir gently and let sit for a few minutes. Ready to serve.