Step 1: Cook the Chicken

1. Season Chicken: Pat chicken thighs dry and season both sides generously with salt and pepper.
2. Sear Chicken: Heat a large skillet over medium-high heat. Add olive oil and butter. Once the butter melts and begins to foam, add the chicken thighs.
3. Cook: Sear the chicken for 6-7 minutes per side until golden brown and fully cooked (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.

Step 2: Make the Sauce

1. Deglaze the Pan: In the same skillet, pour in the chicken broth. Use a spatula to scrape up the browned bits from the bottom of the pan.
2. Add Ingredients: Stir in heavy cream, garlic powder, onion powder, and thyme. Mix well to combine flavors.
3. Simmer: Bring the sauce to a gentle simmer over medium heat. Let it cook for about 5 minutes, stirring occasionally, until slightly thickened.

Step 3: Cook the Noodles

1. Boil Noodles: In a separate pot, cook the egg noodles according to package instructions until al dente.
2. Drain: Drain the noodles and set aside.

Step 4: Combine and Serve

1. Mix Noodles with Sauce: Add the cooked egg noodles directly into the skillet with the creamy sauce. Toss to coat the noodles thoroughly.
2. Reintroduce Chicken: Nestle the seared chicken thighs into the noodles and sauce, allowing them to reheat slightly.
3. Garnish and Serve: Sprinkle chopped fresh parsley over the dish and serve immediately.