1Chop all the chicken into medium sized dices, chop the onion into medium sized dices, mince the garlic and set aside.
2In a large stew pot, add the olive oil, onions, and minced garlic on medium-low heat. Satee the onions until soft. (3 to 5 minutes) Turn off heat and set aside.
3In a large bowl, whisk the egg, add chicken and fold together thourghly. Add the flour and repeat until chicken is coated well.
Pour the chicken mixture into the stew pot and season with seasonall or seasoned salt. Cook until browned, stirring occasionally. (8 to 10 minutes)
4Add the milk and sour cream. Stir thourghly or until well incorporated. Add the black pepper, salt, and garlic powder. Stir thourghly again.
5If the sour cream/milk mixture gets too thick, add more milk for desired consistantcy.
Salt, pepper, and/or garlic salt to taste. (The added milk will delute the salt & garlic flavor.) Let simmer 30 to 40 minutes.
6While your chicken mixture is simmering, in another large boiling pot, bring 2 qts. water, 1 teas. olive oil, and 1/2 teas. salt to a boil.
Add egg noodles and boil for 10 to 11 minutes. Drain.
7Next, mix in chopped Parsley as needed. Serve chicken mixture over egg noodles with your favorite garlic bread. enjoy.