Very nice.

The oven allows the stuff to cook without making the noodles too mushy. Please note the egg noodles should be pre-cooked. If not, you should cook your noodles until just underdone.

I would double the marinade so there's enough for the noodles. I added 1/2 teaspoon of crushed red pepper.

@ameisels, welcome to cooking! There are two reasons: first, the chicken is cooked for only a couple of minutes over high heat--more for color and a nice seared flavor than to cook it through, so a final trip to the oven is necessary. Also, covering and baking all the ingredients gives all the flavors a chance to blend.

Anyone know why this calls to bake the chicken after its fried? I'm wondering the signifigance of that bc I'm new to cooking and am all freaked out about knowing when chicken is done. Why not fry it all the way through?