1/2 pound egg noodles (I use no yolks), cooked according to package directions
2 tablespoons extra virgin olive oil
2 large boneless skinless chicken breasts cut into half lengthwise so that you end up with 4 pieces of chicken
Salt, black pepper, garlic powder
2 tablespoons butter
8 ounces button mushrooms, stems removed, cleaned, and sliced
3 garlic cloves, minced
1 small yellow onion, finely chopped
1/4 teaspoon dried thyme
2 tablespoons all purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar (do not substitute any other vinegar)
3 tablespoons half and half
Fresh, chopped parsley for garnish