Prepare gravy. Melt 2 Tbsp butter in small pot over medium heat. Add 2 Tbsp flour. Cook 2 min, stirring constantly. 

Whisk in 1 cup chicken broth, 2 Tbsp cream, ½ tsp onion powder, ¼ tsp black pepper, and ½ tsp kosher salt. Bring to boil, then simmer on low while preparing schnitzel.

Prepare egg noodles. Bring medium pot of salted water to boil. Add ½ lb egg noodles and cook according to package directions. 

Drain noodles in colander. Return to pot and add 2 Tbsp butter. Cover and set aside.

Prepare schnitzel. Cut 3 boneless pork chops in half.

Add a piece of pork to plastic bag. Pound to ¼-inch thick. Repeat with others. 

In a shallow bowl, stir together ⅓ cup flour, 1 tsp kosher salt, 1 tsp garlic powder, and ¼ tsp paprika.

In a second shallow bowl, crack 2 eggs. Throw away shells and wash your hands. Whisk until smooth. 

In a third shallow bowl, add 1 ¼ cups bread crumbs. 

Use a 3-step breading procedure to create a crust. First, dip pork in flour to fully coat. Next, dip in egg. Finally, dip in bread crumbs. Set on a plate. 

Heat 2 Tbsp oil in skillet over medium-high. Add 3 pork chops. Cook until browned on bottom, 2-3 min. 

Flip with tongs. Cook 2-3 min, until browned and cooked through. Remove to plate. Repeat Steps 11-12. Serve with gravy and buttered egg noodles.