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1. Preheat your oven to 350°F (175°C).
2. Cook the spaghetti according to the package instructions. Drain and set aside.
3. In a large pan, melt the butter over medium heat. Add the mushrooms and cook until they are tender, about 5 minutes.
4. Sprinkle the flour over the mushrooms and stir to combine, cooking for about 1 minute.
5. Gradually whisk in the chicken broth and heavy cream, continuing to whisk until the mixture is smooth and has thickened.
6. Stir in the Parmesan cheese, garlic powder, onion powder, salt, and pepper. Cook until the cheese is melted and the sauce is creamy.
7. Add the cooked spaghetti and shredded chicken to the sauce, and toss to coat evenly.
8. Transfer the mixture to a lightly greased 9x13-inch baking dish.
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