Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Pat the chicken thighs dry with a paper towel and season both sides generously with salt, black pepper, and onion powder.
Heat the olive oil and butter in a large, deep skillet over medium-high heat. Add the chicken thighs and sear for 5 to 6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add the minced garlic to the remaining pan drippings and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let it simmer for 3 minutes to reduce slightly.
Stir in the heavy cream and dried oregano. Bring the sauce to a gentle simmer and let it cook for 4 to 5 minutes until it begins to thicken.
Return the chicken thighs and any resting juices back into the skillet. Stir in the cooked egg noodles, tossing gently to coat everything thoroughly in the warm cream sauce. Garnish with fresh parsley before serving.