In a large pot over medium-high heat, add the olive oil and diced chicken breast. Season with onion powder, garlic powder, and paprika. Cook for 7-8 minutes or until chicken reaches an internal temp of 165 degrees. Remove chicken from pot and set aside.

Add butter to the pot and once melted, add in the diced onions, celery and carrots. Cook for 7-8 minutes or until the veggies start to soften, then add in the minced garlic and cook for an additional minute.

Reduce the heat to low and sprinkle in the flour. Combine the flour and veggies together and allow the roux to cook for 2-3 minutes while constantly stirring the mixture. Add in the water and Knorr Chicken Boullion Powder, and stir until well combined and no lumps are present within the stock.

Bring the stock to a simmer and add in the heavy whipping cream, egg noodles, and cooked chicken pieces. Stir to combine and allow the soup to simmer for an additional 10 minutes. Garnish with parsley if desired, serve & enjoy!