Creamy Chicken with Noodles

From Simple and Delicious (Sept./Oct. 2006), page 13.

Prep/Total Time: 30 min.
Yield: 6 servings.

8 ounces uncooked egg noodles
6 boneless, skinless chicken breast halves (4 ounces each)
½ teaspoon salt
¼ teaspoon pepper
3 to 4 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 can (10.75 ounces) condensed cream of chicken soup, undiluted
1 can (10.75 ounces) condensed cream of mushroom soup, undiluted
¾ cup half-and-half cream
¼ cup marsala wine or chicken broth
¼ teaspoon chili powder
½ cup minced fresh parsley, divided (dried can be substituted, but use only a
tablespoon or two)

Cook noodles according to package directions. Meanwhile, flatten chicken to ¼-inch thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side, or until golden brown and juices run clear; remove and keep warm.

In the same skillet, sauté mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth, and chili powder until blended; heat through. Stir in ¼ cup parsley.

Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.