Cut chicken breasts in half lengthwise to make them thinner. Season the chicken with some salt, pepper, and garlic powder (I don’t use exact measurements for this part).

Next, get your skillet over medium heat and add in 3 Tablespoons of butter and your chopped veggies.

Once those start to soften up add in 1 more Tablespoon of butter along with 3 Tablespoons of flour stirring it all together to form a roux.

Add in the minced garlic and 2 cups of chicken broth and stir well. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Stir well and when it starts bubbling add the chicken to the skillet and boil your egg noodles.

Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium low. Let this cook for 12-15 minutes or until the chicken reaches an internal temp of 165 degrees. My chicken was ready in 12 minutes, but they were pretty thin.

To finish up just shred the chicken with a couple of forks and stir in the heavy cream and the cooked egg noodles!

Enjoy! Let me know if you try it out.