Place a pot of water on the stove and bring to a boil. Once boiling add the egg noodles to the water and cook following the package directions. Drain the pasta once it is cooked and set aside until the chicken stroganoff mixture is done cooking.

Chop the chicken into bite sized pieces and place in to a bowl. Season the chicken breast with garlic powder, onion powder, salt, and pepper, stir to coat the chicken with the seasoning.

Heat the olive oil in a large skillet over medium-high heat. Add in the chicken and cook until it is golden brown. Transfer the chicken to a plate and cover.

Add the butter and onions to the pan and sauté until the onions soften. Stir in the mushrooms and cook for an additional 2 minutes. Mix in the garlic and cook for 1 minute.

Stir the flour into the onion and mushroom mixture.

Pour the chicken stock and Worcestershire sauce in and use a whisk to mix together. Allow the mixture to cook until the sauce has thickened, about 1 to 3 minutes.

Stir in the sour cream and parsley. Add the chicken back into the sauce mixture and mix well so it is all combined.

Serve the chicken stroganoff mixture over buttered noodles.