In a shallow bowl, mix all-purpose flour with garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. Dredge each chicken tender in the flour mixture, ensuring an even coating while shaking off any excess flour.

Heat a few tablespoons of olive oil in a large skillet over medium-high heat until shimmering. When the oil is hot, carefully add the coated chicken tenders and cook for about 3 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and place it on a plate to keep warm.

In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add chopped shallots and sliced cremini and shiitake mushrooms. Sauté them for about 20 minutes, stirring occasionally, until the shallots are translucent and the mushrooms are caramelized and tender.

Combine cornstarch with chicken bone broth in a small bowl until smooth. Add minced garlic to the mushroom mixture and cook for about 1 minute until fragrant. Gradually pour in the marsala wine while scraping the bottom of the skillet to deglaze.

Allow the mixture to simmer for about 5 minutes until slightly reduced and flavorful.

Stir in the cornstarch and broth mixture into the skillet with the mushrooms and shallots, simmering for another 6 minutes or until the sauce has thickened to your desired consistency. Season the sauce with salt and pepper to taste.

Return the cooked chicken tenders to the skillet, allowing them to simmer in the sauce for 2 additional minutes.

While the chicken is warming, cook egg noodles in a large pot of boiling salted water according to package instructions until al dente. Drain the noodles and return them to the pot. Toss with cubed unsalted butter, minced garlic, and a splash of reserved pasta water.

To plate the dish, lay a bed of buttered noodles on each plate, and top with the tender Chicken Marsala and the rich sauce filled with mushrooms. Garnish with freshly chopped parsley.