Begin by preparing your chicken tenders for the Chicken Marsala. In a shallow dish, combine all-purpose flour, garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. Dredge each chicken tender in the seasoned flour, ensuring they are fully coated.

Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the coated chicken tenders in the skillet. Cook for about 3 minutes on each side until they turn golden brown and reach an internal temperature of 165°F. Remove the chicken from the skillet and set aside.

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped shallots and sliced cremini and shiitake mushrooms to the pan. Sauté for about 20 minutes, stirring occasionally, until the mushrooms are caramelized and have released their moisture.

Stir in 2 cloves of minced garlic and cook until fragrant, about 1 minute. Pour in 1 cup of dry Marsala wine, scraping any browned bits from the skillet. Allow the wine to reduce slightly for about 2-3 minutes, then add 1 cup of chicken bone broth and a cornstarch slurry. Bring to a simmer, stirring until the sauce thickens, approximately 5-6 minutes. Return the chicken to the skillet to heat through.

While the sauce simmers, bring a pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the noodles and toss them with 2 tablespoons of cubed unsalted butter and a splash of reserved pasta water.

To serve, place a generous portion of the buttery noodles on each plate. Top with the caramelized chicken and sauce, and garnish with freshly chopped parsley.