Combine 1 teaspoon of the salt, pepper, and garlic powder in a small bowl. Season chicken breast on all sides with the seasoning mixture. Set aside.
Heat 2 tablespoon of the olive oil in a large oven safe skillet over medium-high heat.
When the oil is warm, place the chicken in the pan and cook for 4-5 minutes on each side, cooking until the chicken is just cooked through (165°F). Remove the chicken from the pan and set aside to cool. When cooled, shred the chicken using 2 forks.
Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil to the pan if needed. Saute the onion in the pan and toss it frequently until soft and fragrant, approximately 2-3 minutes. Add the sliced mushrooms and cook for another 3 minutes. Finally, add the frozen peas along with the remaining 1 teaspoon of salt and saute for another 2 minutes. Vegetables should be soft. Remove the vegetables from the pan and set aside.
Reduce heat to low and add the butter to the pan. When the butter is fully melted and starts to bubble, add the flour and mix into a paste. Slowly pour in the heavy cream as you stir the mixture with a wooden spoon.
Keep stirring as you pour in the milk in small increments. You should be left with a smooth creamy mixture. Pour in 1 cup of the parmesan cheese and stir until just melted.
Add the cooked egg noodles, shredded chicken and sautéed vegetables into the pan with the cheese sauce and toss to combine. Top the mixture with another cup of shredded parmesan cheese and the bread crumbs.
Bake in the oven for 20 minutes at 375°F. Top with fresh parsley and serve warm.
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