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Cut chicken breasts in half lengthwise to make them thinner
Season the chicken with salt, pepper, and garlic powder
Heat skillet over medium heat and add 3 tablespoons of butter and chopped vegetables
Once vegetables start to soften, add 1 more tablespoon of butter and 3 tablespoons of flour, stirring to form a roux
Add minced garlic and 2 cups of chicken broth, stirring well
Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder
When mixture starts bubbling, add seasoned chicken to the skillet
Boil egg noodles separately according to package directions
Make sure chicken is covered in gravy, cover skillet with a lid, and reduce heat to medium-low
Cook for 12-15 minutes or until chicken reaches an internal temperature of 165 degrees
Shred the chicken with two forks
Stir in the cooked egg noodles and heavy cream
Garnish with dried parsley and serve