Boil noodles and some salt in 2 quarts of water until done.
In a Large frying pan, add a small amount of oil and heat. Add chicken pieces and cook until juices run clear. Take out of pan and set aside.
Add 1-2 tablespoons of butter to pan and add onions, garlic, salt, pepper, and sautee until translucent. Add 1/4 cup wine and let simmer until reduced. Add drained spinach and cook a little longer. Crumble 3/4 of feta cheese into the mixture and mix well. (Add a small amount of lemon if you choose).
On a large platter put down your egg noodles and top with spinach mixture, then top off with chicken breasts. When time to serve crumble remaining feta cheese on top.