Cut chicken into cubes, and season with salt and pepper
In a large skillet, add 1 Tbs olive oil, and 2 tsps minced garlic, and saute for 1 minute.
Add chicken to pan, and saute until browned on all sides, but not cooked through.
Remove chicken, placing it in a large bowl, and set aside.
Add1 Tbs butter, mushrooms and onions to the skillet and cook for 5-6 minutes, sauteeing until onions are tender. Remove from skillet, adding to the same bowl as the chicken
Add remaining butter to skillet.
Add flour, and whisk it together, making a roux.
Add chicken broth, slowly, stirring constantly so it doesn’t get lumpy.
Stir in ground mustard, garlic powder, onion powder, cream cheese and sour cream.
Stir in chicken and vegetables, and let simmer for a few minutes, until heated through.
Serve over egg noodles and garnish with fresh chopped parsley