Butter the inside of a 9×13 casserole dish and set aside.
Put your chicken stock/broth in a large pot and bring to a boil.
Add your noodles and cook about 10 minutes, or until tender.
Let sit for about 5 minutes in pot while you prepare your other ingredients.
Combine cream of mushroom, cream of chicken, garlic powder, onion powder, salt and ½ cup of Parmesan cheese in a medium bowl.
Cut your chicken into small bite sized pieces.
Put about half of your vermicelli pasta on the bottom of your casserole dish
Layer half of your chicken on top of your pasta
Layer half of the soup/cheese mixture on top of the chicken
Top with remaining Parmesan cheese
Cover your casserole with foil and place in the oven and cook for about 45 minutes at 375°. Remove foil and continue cooking until all bubbly around the edges and most importantly in the middle. Don’t skip this bubbly in the middle step or your chicken might be undercooked and that wouldn’t be good.