Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, combine cream of mushroom soup, chicken broth, and milk. Stir until smooth and heated through.

Add the cooked chicken, garlic powder, onion powder, salt, and pepper to the sauce. Stir to combine.

Add the cooked spaghetti to the skillet and toss to coat in the sauce.

Sprinkle with shredded cheese and let it melt. Garnish with chopped parsley before serving.