Pound your 4 boneless, skinless chicken breasts to an even thickness, about 1/2 inch. Season both sides generously with salt and pepper. Dredge each breast in the 1/2 cup of all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Transfer chicken to a plate and tent with foil to keep warm.
In the same skillet, add sliced mushrooms. Cook for 5-6 minutes, stirring frequently, until mushrooms release moisture and begin to brown.
Pour in 1 cup chicken broth to deglaze the pan, scraping up browned bits. Let simmer for 3-4 minutes to reduce slightly. Season with salt and pepper as needed.
Return chicken breasts to the skillet, nestling into the mushroom sauce. Simmer together for 3-4 minutes to meld flavors. Sprinkle 1 tablespoon fresh parsley over the top.
While chicken simmers, bring a medium pot of salted water to a boil. Cook 8 ounces egg noodles according to package instructions, about 7-8 minutes until al dente. Drain thoroughly.
Return drained noodles to pot. Stir in 2 tablespoons butter and 1/2 teaspoon garlic powder until noodles are evenly coated and fragrant.
Plate buttery noodles alongside chicken breasts smothered in mushroom sauce. Garnish with additional parsley if desired. Serve hot and enjoy.
