2Season chicken with salt pepper and garlic powder. Add the chicken to skillet and cook until well browned on both sides. Transfer chicken to baking pan and place in 350 degree oven for 30 minutes or until internal temp reaches 165 degrees.
3Meanwhile add the butter to skillet and cook the onions and mushrooms until translucent. Add garlic and cook 2 more minutes.
4Season the onions and mushrooms with a little salt and pepper and add the thyme. Sprinkle with the flour and allow it to cook for a couple of minutes
5Slowly whisk in the chicken stock and vinegar. Add the heavy cream and bring to a boil. Immediately reduce the heat to low and cook until thicken
6Serve the chicken over cooked noodles with the sauce and garnish with parsley.