In a large deep skillet over medium heat, sauté onion and parsley in margarine until onion is softened. Season with salt, pepper and onion powder. Sauté chicken breasts until golden on both sides; cut into bite-size pieces. Add more salt, pepper and onion powder to chicken, if desired. Continue cooking until chicken is almost cooked through. Stir in soup and milk; bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain. To serve, ladle chicken mixture over noodles.
Tip: Cook egg noodles the easy way...no watching needed. Bring water to a rolling boil, then turn off heat. Add noodles, cover and let stand for 20 minutes, stirring twice.
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